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Updated: Feb 3, 2026

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曼诺蛋白与普兰托西亚尼丁之间相互作用的分子机制

Weidong Zhang1, Jianxia Sun2, Jia Kong1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Food chemistry
|February 1, 2026
PubMed
概括

曼诺蛋白 (MP) 和益氨酸 (PA) 相互作用,稳定了树汁和葡萄酒. 这种相互作用提高了抗氧化剂活性,并防止紫外线降解,提高了产品质量.

关键词:
互动 互动 互动曼诺蛋白质 (Mannoprotein) 是一种蛋白质.普罗安东基亚尼丁的存在稳定的稳定性 稳定的稳定性

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