| 标题 |
Inhibitory mechanism of anthocyanin B-ring substituents on advanced glycation end-product formation through bovine serum albumin binding: Insights from multispectral, molecular docking and proteomics approaches |
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| DOI | |
| 其它 |
期刊:Food Chem 作者:Zhang Y, Ding Y, Zheng K, Zhao L, Lang Y, Wang Y, Chen Y, Xu H, Wang M, Yang B, Shimizu K, Li B, Tan H 出版日期:2026-08-08 |
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(2025-6-4)