https://scholars.lib.ntu.edu.tw/handle/123456789/68961
標題: | Effect of curcumin on the amyloid fibrillogenesis of hen egg-white lysozyme | 作者: | Wang, SSS Liu, KN Lee, Wen-Hsuan |
公開日期: | 九月-2009 | 起(迄)頁: | 78-87 | 來源出版物: | Biophysical Chemistry | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/202807 | DOI: | 10.1016/j.bpc.2009.06.010 | SDG/關鍵字: | amyloid; curcumin; lysozyme; article; controlled study; egg; enzyme inhibition; fluorescence analysis; hydrogen bond; molecular mechanics; priority journal; protein aggregation; protein interaction; Amyloid; Animals; Curcumin; Hydrogen Bonding; Hydrogen-Ion Concentration; Hydrophobicity; Kinetics; Muramidase; Protein Binding |
顯示於: | 化學工程學系 |
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