Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence.

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第一作者： Kornél,Nagy

第一单位： Food Science and Technology Department, Nestlé Research Center, Nestec Ltd., Lausanne, Switzerland. Electronic address: kornel.nagy@rdls.nestle.com.

作者： Kornél,Nagy ^[1] ; Marie-Claude,Courtet-Compondu ^[2] ; Gary,Williamson ^[2] ; Serge,Rezzi ^[2] ; Martin,Kussmann ^[3] ; Andreas,Rytz ^[2]

作者单位： Food Science and Technology Department, Nestlé Research Center, Nestec Ltd., Lausanne, Switzerland. Electronic address: kornel.nagy@rdls.nestle.com. ^[1] BioAnalytical Science Department, Nestlé Research Center, Nestec Ltd., Lausanne, Switzerland. ^[2] Proteomics and Metabonomics Core, Nestlé Institute of Health Sciences, Lausanne, Switzerland. ^[3]

关键词 Mass spectrometry Non-covalent binding Polyphenol Principal Component Regression Protein

DOI 10.1016/j.foodchem.2011.11.113

PMID 29243619

发布时间 2019-11-20

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