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المؤلفون: Wang Weiwei, Wei Wang, Zhang Jianyong, Jinjin Xue, Cui Hongchun, Ting Le, Ulrich H. Engelhardt, Chen Lin, Heyuan Jiang
المصدر: Foods
Foods; Volume 10; Issue 12; Pages: 2971
Foods, Vol 10, Iss 2971, p 2971 (2021)مصطلحات موضوعية: Exothermic reaction, Health (social science), Hydrogen bond, Chemistry, Chemical technology, Theasinensin C, theasinensins, adsorption, equilibrium, thermodynamics, resin, Theasinensin B, Thermodynamics, Adsorption equilibrium, TP1-1185, Plant Science, Health Professions (miscellaneous), Microbiology, Article, Adsorption, Freundlich model, Intramolecular force, Food Science
وصف الملف: application/pdf
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المؤلفون: Guijie Chen, Peng Wan, Sainan Tao, Zhonghua Liu, Yi Sun, Weiqi Xu, Xiaoxiong Zeng, Yujia Peng
المصدر: Foodfunction. 11(4)
مصطلحات موضوعية: Stereochemistry, Inhibitory postsynaptic potential, 01 natural sciences, Catechin, Hydrophobic effect, Inhibitory Concentration 50, 0404 agricultural biotechnology, Phenols, medicine, Humans, Benzopyrans, Glycoside Hydrolase Inhibitors, Binding site, Protein secondary structure, Acarbose, biology, Tea, Hydrogen bond, Chemistry, Plant Extracts, 010401 analytical chemistry, Theasinensin B, food and beverages, Active site, alpha-Glucosidases, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 0104 chemical sciences, Molecular Docking Simulation, biology.protein, Food Science, medicine.drug
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f856ba6f60844f8aff6ac2374cae18b
https://pubmed.ncbi.nlm.nih.gov/32255112 -
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المؤلفون: Wei-Wei Deng, Jingming Ning, Shanshan Xu, Tiancheng Ni, Tiehan Li, Yuming Wei
المصدر: LWT. 139:110792
مصطلحات موضوعية: 0106 biological sciences, chemistry.chemical_classification, Sucrose, Theasinensin B, food and beverages, 04 agricultural and veterinary sciences, Umami, Sweetness, 040401 food science, 01 natural sciences, Amino acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Betaine, chemistry, 010608 biotechnology, Food science, Chemical composition, Food Science