[Effect produced by green tea components and tannin on the fermentative activity of trypsin in vitro].
D000596:Amino Acids; D004950:Esterases; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D010447:Peptide Hydrolases; D011489:Protein Denaturation; D012709:Serum Albumin; D013634:Tannins; D013662:Tea; D014357:Trypsin
D000596:Amino Acids; D012709:Serum Albumin; D013634:Tannins; D013662:Tea; D004950:Esterases; D010447:Peptide Hydrolases; D014357:Trypsin
Vliianie komponentov zelenogo chaia i tanina na fermentativnuiu aktivnost' tripsina in vitro.