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food chemistry(1)

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fluorescence quenching(1)
gliadin(1)
glycosylation(1)
resveratrol(1)
solubility(1)

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作者

Qiu, Chaoying AND Wang, Yong AND Teng, Yinglai AND Qiu, Chaoying AND Zhao, Mouming(0)

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chinese acad fishery sci, south china sea fisheries res inst, minist agr, key lab aquat prod proc, guangzhou 510300, guangdong, peoples r china(1)
jinan univ, dept food sci & engn, guangzhou 510632, guangdong, peoples r china(1)
south china univ technol, dept food sci & engn, guangzhou 510641, guangdong, peoples r china(1)

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资源类型: 外文期刊

作者:Qiu, Chaoying(精确检索)

作者:Wang, Yong(精确检索)

作者:Teng, Yinglai(精确检索)

作者:Qiu, Chaoying(精确检索)

作者:Zhao, Mouming(精确检索)

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1Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol

作者： Qiu, Chaoying; Wang, Yong; Teng, Yinglai; Qiu, Chaoying; Zhao, Mouming; SCI

机构： Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China; South China Univ Technol, Dept Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Gliadin Glycosylation Resveratrol Fluorescence quenching Solubility