Lv5
1350 积分 2024-11-26 加入
Inhibition of starch digestion by phenolic acids with a cinnamic acid backbone: Structural requirements for the inhibition of α-amylase and α-glucosidase
21天前
已完结
Nanoencapsulation of anthocyanin by an amphiphilic peptide for stability enhancement
1个月前
已完结
Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins
1个月前
已完结
Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides
1个月前
已完结
Chitosan hydrogel in combination with marine peptides from tilapia for burns healing
2个月前
已完结
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