An assessment of the interaction for three

Chrysanthemum indicum flavonoids interaction surface plasmon resonance α‐amylase

Journal

Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473

Informations de publication

Date de publication:
Jan 2020
Historique:
received: 20 01 2019
revised: 12 10 2019
accepted: 15 10 2019
entrez: 30 1 2020
pubmed: 30 1 2020
medline: 30 1 2020
Statut: epublish

Résumé

This study evaluated the interaction of

Identifiants

pubmed: 31993185
doi: 10.1002/fsn3.1349
pii: FSN31349
pmc: PMC6977516
doi:

Types de publication

Journal Article

Langues

eng

Pagination

620-628

Informations de copyright

© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

Déclaration de conflit d'intérêts

The authors notify that there are no conflicts of interest.

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Auteurs

Pao Li (P)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.

Zhao Huang (Z)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.

Yin She (Y)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.

Si Qin (S)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients Changsha China.

Wanru Gao (W)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.

Yanan Cao (Y)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.

Xia Liu (X)

College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China.
Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients Changsha China.

Classifications MeSH