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1 Ergebnisse
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Binding interactions between protein and polyphenol decreas..:
Li, Wenyue
;
Zhang, Jifan
;
Bao, Xingyu
...
Food Hydrocolloids. 144 (2023) - p. 109005 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.109005
RT Journal T1
Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.109005&Exemplar=1&LAN=DE A1 Li, Wenyue A1 Zhang, Jifan A1 Bao, Xingyu A1 He, Jian A1 Cao, Junwei A1 Li, Caixia A1 Liu, Xuebo A1 Sun, Lijun PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 144 SP 109005 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.109005 DO https://doi.org/10.1016/j.foodhyd.2023.109005 SF ELIB - SuUB Bremen
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