Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches;Comprehensive Reviews in Food Science and Food Safety;2024-01
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