Jichen Yang, Xiaoli Wang, Chuanying Zhang, Lun Ma, Tao Wei, Yajing Zhao, Xin Peng*, Comparative study of inhibition mechanisms of structurally different flavonoid compounds on α-glucosidase and synergistic effect with acarbose, Food Chemistry, 2021, 347: 129056
点击次数:
- 发表刊物:Food Chemistry
- 合写作者:Jichen Yang, Xiaoli Wang, Chuanying Zhang, Lun Ma, Tao Wei, Yajing Zhao, Xin Peng*
- 第一作者:Jichen Yang
- 通讯作者:Xin Peng
- 期号:347
- 页面范围:129056
- 是否译文:否
- CN号:null
上一条:Chuanying Zhang, Jiaxing Zhang, Hengjun Rao, Jichen Yang, Xiaoli Wang, Xin Peng*, Investigation on the interaction of brazilin with bovine serum albumin using multi-spectroscopic and computational methods: exploring the binding mechanism and inhibitory effect on amyloid aggregation, Microchemical Journal, 2020, 159: 105529
下一条:Chuanying Zhang, Jiao Guan, Jiaxing Zhang, Jichen Yang, Xiaoli Wang, Xin Peng*, Protective effects of three structurally similar polyphenolic compounds against oxidative damage and their binding properties to human serum albumin, Food Chemistry, 2021, 349: 129118
