首页|期刊导航|食品科学与人类健康（英文）|Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management
食品科学与人类健康（英文）2021，Vol.10Issue(3)：259-269,11.
Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management
Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management
摘要
关键词
Islet amyloid polypeptide/Fibril formation/Disaggregation/Bioactive peptides/PhytochemicalsKey words
Islet amyloid polypeptide/Fibril formation/Disaggregation/Bioactive peptides/Phytochemicals引用本文复制引用
Raliat O.Abioye,Chibuike C.Udenigwe..Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management[J].食品科学与人类健康（英文）,2021,10(3):259-269,11.基金项目
Authors acknowledge the financial support from the Natural Sciences and Engineering Research Council of Canada(NSERC)(grant number RGPIN-2018-06839),and the University Research Chairs Program of the University of Ottawa,Canada. （NSERC）
