Effect of chrysin omega‐3 and 6 fatty acid esters on mushroom tyrosinase activity, stability, and structure-Reference-Cited by-同舟云学术

Effect of chrysin omega‐3 and 6 fatty acid esters on mushroom tyrosinase activity, stability, and structure

Published:2018-11-28 Issue: Volume: Page:e12728
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Jamali Zohreh¹,Rezaei Behbehani Gholamreza²,Zare Karim¹,Gheibi Nematollah³^ORCID

Affiliation:

1. Department of Chemistry, Science and Research Branch Islamic Azad University Tehran Iran

2. Department of Chemistry Imam Khomeini International University Qazvin Iran

3. Cellular and Molecular Research Center Qazvin University of Medical Sciences Qazvin Iran

Funder

Qazvin University of Medical Sciences

Islamic Azad University

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12728

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