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期刊名称

international journal of food science and technology(1)

关键词

calcium-binding capacity; optimisation of protein hydrolysate; osteogenic activity; steam explosion(1)

作者

Xu, Xiong AND Li, Hongjun AND Xu, Xiong AND Qi, Liwei AND Zhang, Chunhui(0)

机构

chinese acad agr sci, key lab agroprod proc, minist agr & rural affairs, inst food sci & technol, beijing 100193, peoples r china(1)
southwest univ, coll food sci, chongqing 400715, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Xu, Xiong(精确检索)

作者:Li, Hongjun(精确检索)

作者:Xu, Xiong(精确检索)

作者:Qi, Liwei(精确检索)

作者:Zhang, Chunhui(精确检索)

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1Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium-binding capacity and potential pro-osteogenic activity

作者： Xu, Xiong; Li, Hongjun; Xu, Xiong; Qi, Liwei; Zhang, Chunhui; SCI

机构： Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China; Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Calcium-binding capacity; optimisation of protein hydrolysate; osteogenic activity; steam explosion

年份：2024