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2 Definition, classification, and dietary sources of flavonoids Flavonoids are a category of polyphenolic compounds that are commonly present in consumable plants and foods, including fruits, vegetables, grains, and nuts, primarily present in the form of -glycosides (17)
& Wanders, R
4) The compound of target protein and GST-tagged protein Transfer the target Protein to the Glutathione Magarose Beads binding with GST-tagged protein
Lei G, Zhang Y, Koppula P, Liu X, Zhang J, Lin SH, et al
Biometals 24, 269278
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