文献
J-GLOBAL ID:202102234107551506
整理番号:21A3411369
カフェオイル置換はα-アミラーゼに対するキナ酸の結合と阻害活性を減少させる:クロロゲン酸が比較的弱い酵素阻害剤である理由【JST・京大機械翻訳】
Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor
著者 (7件):
Song Yi
(College of Food Science and Engineering, Northwest A & F University, China)
,
Li Wenyue
(College of Food Science and Engineering, Northwest A & F University, China)
,
Yang Hefei
(College of Food Science and Engineering, Northwest A & F University, China)
,
Peng Xiaoke
(College of Food Science and Engineering, Northwest A & F University, China)
,
Yang Xi
(College of Food Science and Engineering, Northwest A & F University, China)
,
Liu Xuebo
(College of Food Science and Engineering, Northwest A & F University, China)
,
Sun Lijun
(College of Food Science and Engineering, Northwest A & F University, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
371
ページ:
Null
発行年:
2022年
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)