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pro vyhledávání: '"Rongmiao Yu"'
Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
Recently, owing to the good calcium bioavailability, peptide–calcium chelates made of various foods have been emerging. Hericium erinaceus, an edible fungus, is rich in proteins with a high proportion of calcium-binding amino acids. Thus, mushrooms
Externí odkaz:
https://doaj.org/article/7a9b94f0ed6f404cb6a13dfe92f59bd8
