Preparation of whey based savory beverage with enhanced bio-accessible zinc
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05497-y.pdf
Reference34 articles.
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2. Bag A, Chattopadhyay RR (2015) Evaluation of synergistic antibacterial and antioxidant efficacy of essential oils of spices and herbs in combination. PLoS ONE 10:e0131321
3. Caetano-Silva ME, Cilla A, Bertoldo-Pacheco MT, Netto FM, Alegría A (2018) Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes. J Food Compost Anal 68:95–100
4. Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey based beverage: its functionality, formulations, health benefits and applications. J Food Process Technol 6:495. https://doi.org/10.4172/2157-7110.1000495
5. Dong J, Li H, Min W (2018) Preparation, characterization and bioactivities of Athelia rolfsii exopolysaccharide-zinc complex (AEPS-zinc). Int J Biol Macromol 113:20–28
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