Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase.

导出 LinkOut

翻译打印收藏纠错

作者： Lianzhu,Lin ^[1] ; Yi,Dong ^[1] ; Haifeng,Zhao ^[1] ; Lingrong,Wen ^[1] ; Bao,Yang ^[2] ; Mouming,Zhao ^[3]

作者单位： College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. ^[1] Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China. ^[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Pulp & Paper Engineering State Key Laboratory, South China University of Technology, Guangzhou 510640, China. Electronic address: femmzhao@scut.edu.cn. ^[3]

关键词 Inhibitory effects Mushroom tyrosinase Phenolics Rabdosia serra (MAXIM.) HARA Yeast α-glucosidase

DOI 10.1016/j.foodchem.2011.05.039

PMID 25212314

发布时间 2014-09-12

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交