Effect of flavonoid structure and pH on iron-mediated pectin interaction
Libi Chirug, Eden Eran Nagar, Zoya Okun, Avi Shpigelman
Topics & Concepts
ChemistryPectinFlavonoidQuercetinDissociation constantBinding constantHydrophobic effectStereochemistryBinding siteOrganic chemistryBiochemistryReceptorAntioxidantPolysaccharides and Plant Cell WallsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management