Effectiveness of Carp Egg Phosphopeptide on Inhibiting the Formation of Insoluble Ca Salts in vitro and Enhancing Ca Bioavailability in vivo

标题
Effectiveness of Carp Egg Phosphopeptide on Inhibiting the Formation of Insoluble Ca Salts in vitro and Enhancing Ca Bioavailability in vivo
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 20, Issue 2, Pages 385-392
出版商
Japanese Society for Food Science and Technology
发表日期
2014-05-31
DOI
10.3136/fstr.20.385

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