Studies on the structure-activity relationship and interaction mechanism of flavonoids and xanthine oxidase through enzyme kinetics, spectroscopy methods and molecular simulations

作者：Jie Zhao, Lin Huang, Chunyong Sun, Dongsheng Zhao, Hongjin Tang · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.126807 · 被引用次数：156 · 研究领域：Protein Interaction Studies and Fluorescence Analysis、Pharmacological Effects of Natural Compounds、Gout, Hyperuricemia, Uric Acid