基于分子动力学模拟与实验验证探讨黄芩素抑制PD-1/PD-L1相互作用的分子机制

食品工业科技 Pub Date : 2023-10-27 DOI:10.13386/j.issn1002-0306.2023090095

郭妍 | 郭怡琳 | 刘柏平 | 徐建国

引用次数: 0

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

基于分子动力学模拟与实验验证探讨黄芩素抑制PD-1/PD-L1相互作用的分子机制

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	黄芩素	≥98%	￥26.00~￥5827.00

来源期刊

食品工业科技

CiteScore

1.00

自引率

0.00%

发文量

31397

期刊介绍： Science and Technology of Food Industry is a Chinese academic journal which comprehensively reports the research progress of food science and food industry technology. Founded in 1979, Science and Technology of Food Industry is managed by China National Light Industry Council and sponsored by Beijing Industrial Technology Research Institute Co., Ltd. Being a national comprehensive science and technology journal, Science and Technology of Food Industry has been rated as an Excellent Journal of Light Industry,Outstanding S&T Journals of China and "Outstanding Contribution Unit" of Beijing Food Institute. Science and Technology of Food Industry is a semimonthly publication targeted both domestically Science and Technology of Food Industry is a semimonthly publication targeted both domestically (CN 11-1759/TS) and internationally (ISSN 1002-0306). Each issue contains 450 pages on average and the annual published papers reach to 1000. Until now, Science and Technology of Food Industry has been indexed by various databases including EI, Scopus, DOAJ, EBSCO, CA, FSTA, JSTChina, WJCI, China's High-Quality Scientific and Technological Journals T1, GCJC, CSTPCD, RCCSE, Sino Med, China Core Agricultural and Forestry Journals A, CNKI, Wanfang Data, VIP Data, Chaoxing Data, Bookan Data, etc.

期刊最新文献

冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析杜仲协同拟茎点霉XP-8合成木脂素类的条件优化及其功能活性机械活化协同固相法制备羧甲基多孔淀粉及其在粉末酱油中的应用肉桂多糖的提取纯化及体外抗氧化和降血糖活性分析富含γ-氨基丁酸的萌发红小豆对T2DM小鼠肠道菌群的影响