Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation
Author:
Affiliation:
1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14616
Reference36 articles.
1. Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study
2. Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases
3. Calcium nutrition and metabolism during infancy
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5. A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium
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