Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate-Reference-Cited by-同舟云学术

Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate

Published:2022-03-08 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Liu Yong¹^ORCID,Ma Xiu‐Yun¹,Si Xin‐Xin¹,Lai Wen‐Feng²

Affiliation:

1. School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China

2. Zhaoqing Food Inspection Institute Zhaoqing China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16513

Reference42 articles.

1. Calcium Inhibition of Inorganic Iron Absorption in Rats

2. Iron bioavailability from food fortification to precision nutrition. A review

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4. Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes

5. Peptide‐metal complexes: Obtention and role in increasing bioavailability and decreasing the pro‐oxidant effect of minerals;Caetano‐Silva M. E.;Critical Reviews in Food Science and Nutrition,2020

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