Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex.
第一作者:
Kai,Si
第一单位:
State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China.
作者:
主题词
卵黄高磷蛋白(Phosvitin);磷肽类(Phosphopeptides);钙(Calcium);生物利用度(Biological Availability);钙, 膳食(Calcium, Dietary)
DOI
10.1016/j.foodchem.2022.134567
PMID
36252375
发布时间
2022-11-29
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Food chemistry
134567页
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