文献
J-GLOBAL ID:201602295588471567
整理番号:16A0846106
スペクトロメトリー,分子ドッキング及びマイクロカロリメトリーによるバイカレインとオウゴニン間の構造-活性相関
Structure-activity relationship study between baicalein and wogonin by spectrometry, molecular docking and microcalorimetry
著者 (6件):
Tu Bao
(Hubei Collaborative Innovation Center for Rare Metal Chemistry, Hubei Key Laboratory of Pollutant Analysis & Reuse Technology, Department of Chemistry, Hubei Normal University, Huangshi 435002, PR China)
,
Li Rong-Rong
(Hubei Collaborative Innovation Center for Rare Metal Chemistry, Hubei Key Laboratory of Pollutant Analysis & Reuse Technology, Department of Chemistry, Hubei Normal University, Huangshi 435002, PR China)
,
Liu Zhi-Juan
(Hubei Collaborative Innovation Center for Rare Metal Chemistry, Hubei Key Laboratory of Pollutant Analysis & Reuse Technology, Department of Chemistry, Hubei Normal University, Huangshi 435002, PR China)
,
Chen Zhi-Feng
(Hubei Collaborative Innovation Center for Rare Metal Chemistry, Hubei Key Laboratory of Pollutant Analysis & Reuse Technology, Department of Chemistry, Hubei Normal University, Huangshi 435002, PR China)
,
Ouyang Yu
(Hubei Collaborative Innovation Center for Rare Metal Chemistry, Hubei Key Laboratory of Pollutant Analysis & Reuse Technology, Department of Chemistry, Hubei Normal University, Huangshi 435002, PR China)
,
Hu Yan-Jun
(Hubei Collaborative Innovation Center for Rare Metal Chemistry, Hubei Key Laboratory of Pollutant Analysis & Reuse Technology, Department of Chemistry, Hubei Normal University, Huangshi 435002, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
208
ページ:
192-198
発行年:
2016年10月01日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)