Effects of different proteases on iron absorption property of egg white hydrolysates

Published 2017 View Full Article

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Title
Effects of different proteases on iron absorption property of egg white hydrolysates
Authors
Keywords
Iron absorption, Egg white peptides, Hydrolysis, IEC-6 cells, Iron bioavailability, Food proteins
Journal
FOOD RESEARCH INTERNATIONAL
Volume 95, Issue -, Pages 108-116
Publisher
Elsevier BV
Online
2017-03-01
DOI
10.1016/j.foodres.2017.02.024

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