Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching
Author:
Affiliation:
1. Chemistry Investigation Centre, Department of Chemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf070905x
Reference41 articles.
1. Polyphenols in foods are more complex than often thought
2. Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
3. Interaction of Plant Polyphenols with Salivary Proteins
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