Comparison of Non-Covalent and Covalent Interactions between Lactoferrin and Chlorogenic Acid

已完结 10 由蟹黄发布于 2024/8/8 15:14:58

DOI:10.3390/foods13081245
作者：Zekun Li, Majida Al-Wraikat, Changchun Hao, Yongfeng Liu
文献类型：期刊论文
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MDPI

Abstract：Adding polyphenols to improve the absorption of functional proteins has become a hot topic. Chlorogenic acid is a natural plant polyphenol with anti-inflammatory, antioxidant, and anticancer

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