Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

标题
Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 239, Issue -, Pages 416-426
出版商
Elsevier BV
发表日期
2017-06-17
DOI
10.1016/j.foodchem.2017.06.090

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