首页|期刊导航|食品科学与人类健康(英文)|Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin

Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin

Jing Zhang Lan Tang Xia Hu Zhen Zeng Wen Wu Fang Geng Hui Li Di Wu

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.392-400,9.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.392-400,9.DOI:10.26599/FSHW.2022.9250033

Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin

Jing Zhang ¹Lan Tang ¹Xia Hu ¹Zhen Zeng ¹Wen Wu ¹Fang Geng ¹Hui Li ²Di Wu¹

作者信息

1. Meat Processing Key Laboratory of Sichuan Province,School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China
2. School of Chemical Engineering,Sichuan University,Chengdu 610065,China
折叠

摘要

关键词

Interaction/Phlorizin/Pepsin/Trypsin/Antioxidation

分类

轻工纺织

引用本文复制引用

Jing Zhang,Lan Tang,Xia Hu,Zhen Zeng,Wen Wu,Fang Geng,Hui Li,Di Wu..Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin[J].食品科学与人类健康(英文),2024,13(1):P.392-400,9.

基金项目

supported by the National Natural Science Foundation of China(21808020) （21808020）

the Applied Basic Research Program of Science&Technology Department of Sichuan Province(2018JY0151)。（2018JY0151）

食品科学与人类健康(英文)

ISSN：2097-0765

访问量0

下载量0

段落导航