Investigating the effect of food additive dye “tartrazine” on BLG fibrillation under in-vitro condition. A biophysical and molecular docking study
Tartrazine (Tz) is a yellow food color dye that is used in a range of foods to make them more appealing and attractive. However, very limited information is there about its interaction with macromolecules, like different proteins that are components of the food products. In this work the bovine beta...
| मुख्य लेखकों: | , , , , , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
Elsevier
2020-04-01
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| श्रृंखला: | Journal of King Saud University: Science |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S1018364720300665 |