| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601998 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Interaction between procyanidin B3 and lysozyme was studied by various techniques. ⺠The loss of lysozyme activity was correlated with its structural change. ⺠Gum arabic and sucrose have great effects on protein/polyphenol association. ⺠We provided two probable mechanisms for the effects of carbohydrates.
Related Topics
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Authors
Miao Liang, Rui Liu, Wei Qi, Rongxin Su, Yanjun Yu, Libing Wang, Zhimin He,