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Identification of the functional food ingredients with antithrombotic properties via virtual screen and experimental studies.
Zheng, Xin; Pu, Pei; Ding, Botian; Bo, Weichen; Qin, Dongya; Liang, Guizhao.
Afiliación
  • Zheng X; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
  • Pu P; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
  • Ding B; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
  • Bo W; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
  • Qin D; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
  • Liang G; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China. Electronic address: gzliang@cqu.edu.cn.
Food Chem ; 362: 130237, 2021 Nov 15.
Article en En | MEDLINE | ID: mdl-34091163
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Funcionales / Ingredientes Alimentarios Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Funcionales / Ingredientes Alimentarios Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China