Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin.

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第一作者： Jingwen,Dong

第一单位： College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.

作者： Jingwen,Dong ^[1] ; Xueli,Li ^[2] ; Yaoqing,Zhou ^[1] ; Yunhao,Lu ^[1] ; Yuanping,Lv ^[1] ; Yuanlong,Chi ^[1] ; Qiang,He ^[1]

作者单位： College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China. ^[1] Department of Inspection, Chengdu Medical College, Chengdu 610101, P. R. China. ^[2]

关键词 free iron gallic acid hemoglobin interaction oxidation

主题词动物(Animals);抗氧化剂(Antioxidants);没食子酸(Gallic Acid);血红素(Heme);血红蛋白类(Hemoglobins);肉(Meat);肌(Muscles);氧化还原(Oxidation-Reduction);猪(Swine)

DOI 10.1021/acs.jafc.0c06204

PMID 33351608

发布时间 2021-04-12

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Journal of agricultural and food chemistry

2021年69卷1期

397-403页

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Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

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Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

相关期刊

检索历史清除