المؤلفون: Rafael O. A. Costa, Isaiane Medeiros, Jaluza L. C. De Queiroz, Lídia L. R. Matias, Mayara S. R. Lima, Gerciane S. De Oliveira, Ana Júlia F. C. Aguiar, Izael S. Costa, Eloyse Mikaelly de S. Silva, Nicolle Caroline S. Dos Santos, Thaís S. Passos, Ana Heloneida De A. Morais

المصدر: Foods, Vol 11, Iss 21, p 3526 (2022)

مصطلحات موضوعية: trypsin inhibitor, tamarind, encapsulation, antitrypsin activity, pH conditions, thermal treatment, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/21/3526; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c99163d0222f4e869843a62184f16d98

المؤلفون: Wendjilla F. de Medeiros, Ana Francisca T. Gomes, Ana Júlia F. C. Aguiar, Jaluza Luana C. de Queiroz, Ingrid Wilza L. Bezerra, Juliana Kelly da Silva-Maia, Grasiela Piuvezam, Ana Heloneida de A. Morais

المصدر: International Journal of Molecular Sciences, Vol 25, Iss 9, p 4699 (2024)

مصطلحات موضوعية: computer simulation, molecular dynamics simulation, molecular docking simulation, peptides, molecular conformation, obesity, Biology (General), QH301-705.5, Chemistry, QD1-999

Relation: https://www.mdpi.com/1422-0067/25/9/4699; https://doaj.org/toc/1661-6596; https://doaj.org/toc/1422-0067; https://doaj.org/article/7e33ff5172104992ab924ebe1265bc71

الاتاحة: https://doi.org/10.3390/ijms25094699
https://doaj.org/article/7e33ff5172104992ab924ebe1265bc71