Interaction between four flavonoids and trypsin: effect on the characteristics of trypsin and antioxidant activity of flavonoids
Author:
Affiliation:
1. School of Chemistry and Chemical Engineering; South China University of Technology; Guangzhou 510641 China
2. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong Province 510641 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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