المؤلفون: Yunan Huang, Tiantian Lin, Younas Dadmohammadi, Yanhong He, Waritsara Khongkomolsakul, Claire Elizabeth Noack, Alireza Abbaspourrad

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101498- (2024)

مصطلحات موضوعية: Lactoferrin, Sodium caseinate, Succinylation, Electrostatic complexation, Iron(II) delivery, Thermal stability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524003857; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/c69ee4296f1f4e81819dc477431c10af