| 000 | 01089 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250517131142.0 | ||
| 264 | 0 | _c20170309 | |
| 008 | 201703s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2016.10.098 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aQiu, Chaoying | |
| 245 | 0 | 0 |
_aInfluence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. _h[electronic resource] |
| 260 |
_bFood chemistry _cApr 2017 |
||
| 300 |
_a431-438 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aGliadin _xmetabolism |
| 650 | 0 | 4 | _aGlycosylation |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrophobic and Hydrophilic Interactions |
| 650 | 0 | 4 | _aResveratrol |
| 650 | 0 | 4 | _aSolubility |
| 650 | 0 | 4 |
_aStilbenes _xmetabolism |
| 650 | 0 | 4 |
_aTriticum _xmetabolism |
| 700 | 1 | _aWang, Yong | |
| 700 | 1 | _aTeng, Yinglai | |
| 700 | 1 | _aZhao, Mouming | |
| 773 | 0 |
_tFood chemistry _gvol. 221 _gp. 431-438 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2016.10.098 _zAvailable from publisher's website |
| 999 |
_c26700887 _d26700887 |
||