黑色素发生抑制机制由Keggin类型的多氧甲酸盐

Guoxiang Chi1, Die Shuai1, Jiaxin Li2

  • 1College of Ocean Food and Bioengineering, Jimei University, Xiamen 361021, PR China. wanglimerry@jmu.edu.cn.

Nanoscale
|August 23, 2023
PubMed
概括

基格林类型的多氧甲酸盐 (POMs) 有效地抑制了铁酶,减少了黑色素的产生. 像PMo11Zn和GaMo12这样的特定POM显示出优越的效果,为治疗多色素和保存食品提供了潜力.

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