High iron bioaccessibility from co-microencapsulated...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 11

High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material

Cian, Raúl E., Proaño, Janina L., Salgado, Pablo R., Mauri, Adriana N., Drago, Silvina R.
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110579
Date:
November, 2020
File:
PDF, 2.39 MB
2020
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