文献
J-GLOBAL ID:201702264890266462
整理番号:17A0366985
脱塩アヒル卵白ペプチドはフィチン酸の有害作用を相殺によるカルシウム取込を促進する【Powered by NICT】
Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid
著者 (10件):
Hou Tao
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Hou Tao
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 43000, China)
,
Liu Weiwei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Liu Weiwei
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 43000, China)
,
Shi Wen
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Shi Wen
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 43000, China)
,
Ma Zhili
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Ma Zhili
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 43000, China)
,
He Hui
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
He Hui
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 43000, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
428-435
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)