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Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation,

Rui Cui1, Shengnan Ji1, Minquan Xia1

  • 1College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan, Hubei 430070, PR China.

Food Chemistry
|December 19, 2022
PubMed

Keywords:
ConformationOvomucoidPolyphenolStructureTrypsin Inhibitor

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