橙皮素
香菇属
化学
儿茶酚
甲基转移酶
生物化学
O-甲基转移酶
酶
甲基化
类黄酮
食品科学
基因
蘑菇
抗氧化剂
作者
Jean-Philippe Kanter,Lars Milke,Judith K. Metz,Ali Biabani,Hartmut Schlüter,Martin Gand,Jakob P. Ley,Holger Zorn
标识
DOI：10.1021/acs.jafc.4c01514
摘要
Due to the increasing demand for natural food ingredients, including taste-active compounds, enzyme-catalyzed conversions of natural substrates, such as flavonoids, are promising tools to align with the principles of Green Chemistry. In this study, a novel
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