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An assessment of the interaction for three Chrysanthemum indicum flavonoids and α-amylase by surface plasmon resonance.
Li, Pao; Huang, Zhao; She, Yin; Qin, Si; Gao, Wanru; Cao, Yanan; Liu, Xia.
Afiliação
  • Li P; College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
  • Huang Z; College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
  • She Y; College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
  • Qin S; College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
  • Gao W; Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients Changsha China.
  • Cao Y; College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
  • Liu X; College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
Food Sci Nutr ; 8(1): 620-628, 2020 Jan.
Article em En | MEDLINE | ID: mdl-31993185
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article