The work was carried out in Guangzhou, China.
Interaction between four flavonoids and trypsin: effect on the characteristics of trypsin and antioxidant activity of flavonoids
Version of Record online: 4 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 1063–1069, April 2014
How to Cite
Li, Q., Wei, Q., Yuan, E., Yang, J. and Ning, Z. (2014), Interaction between four flavonoids and trypsin: effect on the characteristics of trypsin and antioxidant activity of flavonoids. International Journal of Food Science & Technology, 49: 1063–1069. doi: 10.1111/ijfs.12401
- Issue online: 14 MAR 2014
- Version of Record online: 4 NOV 2013
- Manuscript Accepted: 25 SEP 2013
- Manuscript Received: 27 APR 2013
- National Natural Science Foundation of China. Grant Number: 21002034
- National Key Technology R&D Program of China. Grant Number: 2012BAD33B11
- Fundamental Research Funds. Grant Numbers: 2013ZZ0080, 2012ZM0070
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