Analysis of the Interaction Mechanism and Functional Characterisation of Quercetin and Ovalbumin
To investigate the binding mechanism of the interaction between the natural bacteriostatic flavonoid polyphenol quercetin (Q) and ovalbumin (OVA) as well as the changes in the structure and bacteriostatic activity. In this paper, multispectroscopy and molecular docking techniques were employed to st...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060285 |
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