The glucosidation of trans-resveratrol had been nearly 100% using this method, along with a top corresponding to resveratrol, starting up substance, wasn't seen in your HPLC profile (Fig.?2). This became a considerable development since 39% #links# associated with trans-resveratrol had been glucosylated in P. americana mobile ethnicities. Additionally, the use of Elizabeth. coli cellular material
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