:

Lili Liu1, Le Yang1, Hui Chen1

  • 1College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center of Food Raw Materials, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.

Food chemistry
|February 17, 2025
PubMed
概括

鲁丁通过形成稳定的复合物来增强酶 (LYZ) 的稳定性和抗氧化特性. 这项研究揭示了对天然防腐剂和生物活性载体设计的洞察力.

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