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Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols

机译：胰腺α-淀粉酶和花生壳多酚的相互作用掩蔽抗氧化能力

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Feng Gao; Yujiang Cheng; Yali Yu; Lvsha Gao;
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1. Inhibitory effect of polyphenol extracts from peanut shells on the activity of pancreatic alpha -amylase activity in vitro. [J] . Yu YaLi, Gao Feng, Deng XuMing, Journal of food, agriculture & environment . 2013,第1aPta2期

机译：花生壳中多酚提取物对胰腺α-淀粉酶活性的抑制作用。
2. Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro. [J] . Guowen Zhang, Mingming Hu, Li He, Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2013,第2期

机译：微波辅助酶解废花生壳中多酚的优化工艺及其体外抗氧化和抗菌活性的评价。
3. Mechanism of binding interactions between young apple polyphenols and porcine pancreatic a-amylase [J] . Sun Lijun, Warren Frederick J., Gidley Michael J., Food Chemistry . 2019,第JUNa15期

机译：苹果幼酚与猪胰腺α-淀粉酶结合相互作用的机理
4. Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols [C] . Feng Gao, Yujiang Cheng, Yali Yu, International Conference on Machinery, Materials and Computing Technology . 2016

机译：胰腺α-淀粉酶和花生壳多酚的相互作用掩蔽抗氧化能力
5. Layer performance, yolk cholesterol, eggshell quality, and pancreatic amylase and lipase contents as affected by probiotic and prebiotic dietary supplementation. [D] . Chen, Yi-Chen. 2004

机译：益生菌和益生元饮食补充剂影响蛋鸡的蛋鸡性能，蛋黄胆固醇，蛋壳质量以及胰淀粉酶和脂肪酶含量。
6. The mechanism of interactions between tea polyphenols and porcine pancreatic alpha‐amylase: Analysis by inhibition kinetics fluorescence quenching differential scanning calorimetry and isothermal titration calorimetry [O] . Lijun Sun, Michael J. Gidley, Frederick J. Warren -1

机译：茶多酚与猪胰α-淀粉酶相互作用的机理：抑制动力学荧光猝灭差示扫描量热法和等温滴定量热法分析
7. Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase [O] . Lijun Sun, Frederick J. Warren, Michael J. Gidley, 2019

机译：青少年苹果多酚与猪胰腺α-淀粉酶结合相互作用的机制

Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols

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