Structural interactions of phytoconstituent(s) from cinnamon, bay leaf, oregano, and parsley with SARS-CoV-2 nucleocapsid protein: A comparative assessment for development of potential antiviral nutraceuticals
肉桂、月桂叶、牛至和欧芹中的植物成分与 SARS-CoV-2 核衣壳蛋白的结构相互作用:开发潜在抗病毒保健食品的比较评估
期刊:Journal of Food Biochemistry
影响因子:3.5
doi:10.1111/jfbc.14262
Ishrat Husain, Rumana Ahmad, Sahabjada Siddiqui, Anu Chandra, Aparna Misra, Aditi Srivastava, Tanveer Ahamad, Mohd Faheem Khan, Zeba Siddiqi, Anchal Trivedi, Shivbrat Upadhyay, Anamika Gupta, Anand N Srivastava, Bilal Ahmad, Sudhir Mehrotra, Surya Kant, Abbas Ali Mahdi, Farzana Mahdi