Papers: 10.3390/foods7100172

https://doi.org/10.3390/foods7100172

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Cited by: 95
Author(s): Mallory E. Walters, Ramak Esfandi, Apollinaire Tsopmo
Published: about 8 years ago

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