The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking

已完结 10 由画舫发布于 2025/11/12 12:56:15

DOI:10.1039/D3FO02474A
作者：Lezhen Dong, Yunzhen Zhang, Ying Li, Yahui Liu, Qin Chen, Lingyi Liu, Mohamed Farag and Lianliang Liu
文献类型：期刊论文
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Royal Society of Chemistry (RSC)

Abstract：Heat sterilization of dairy products can promote the formation of advanced glycation end products (AGEs), protein oxidation products (POPs) and α-dicarbonyl compounds, which have a significa

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