Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

作者：Rui Zhang, Shuxin Ye, Ying Guo, Muci Wu, Sijia Jiang, Jingren He · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134050 · 被引用次数：40 · 研究领域：Phytochemicals and Antioxidant Activities、Protein Interaction Studies and Fluorescence Analysis、Antioxidant Activity and Oxidative Stress