Thermodynamic and kinetic study of...

Food Hydrocolloids 2019 / 5

Thermodynamic and kinetic study of epigallocatechin-3-gallate-bovine lactoferrin complex formation determined by surface plasmon resonance (SPR): A comparative study with fluorescence spectroscopy

de Paula Rezende, Jaqueline, Hudson, Eliara Acipreste, de Paula, Hauster Maximiler Campos, Coelho, Yara Luiza, da Silva, Luis Henrique Mendes, Santos Pires, Ana Clarissa
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Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.04.065
Date:
May, 2019
File:
PDF, 877 KB
2019
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