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Characterization of molecular structures of theaflavins and the interactions with bovine serum albumin
In this study, theaflavins (TF1, TF2A, TF2B and TF3) were prepared from black tea and their interaction with bovine serum albumin (BSA) was explored by fluorescence and CD spectroscopy. The results showed that the structures of theaflavins exhibited significant effects on the binding/quenching proce...
Zapisane w:
| Wydane w: | J Food Sci Technol |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5629150/ https://ncbi.nlm.nih.gov/pubmed/29051637 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2791-5 |
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