Molecular interaction of black tea components with phospholipid vesicles

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-22-00202

T. Nakayama, Hideharu Huriya, Asuka Kamo, Kenzi Kosako, Takeyuki Kozima, M. Sugawara, Tatsuo Suzuki, Mie Nishizima, Ai Yamashita, Megumi Yano, Shouhei Makino, K. Kera, Masumi Iijima

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

红茶成分与磷脂囊泡的分子相互作用

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

来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.

期刊最新文献

Effect of rare sugars on soy sauce brewing and related microorganisms Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats Kudzu (Pueraria lobata) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mice Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae Recent advances in the detection of contaminants by portable glucose meter in food samples