Assessing the iron chelation capacity of goat casein digest isolates.

Smialowska, A; Matia-Merino, L; Carr, A J

Smialowska, A; Matia-Merino, L; Carr, A J.

Afiliação

Smialowska A; Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, 4442, New Zealand.
Matia-Merino L; Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, 4442, New Zealand.
Carr AJ; Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, 4442, New Zealand. Electronic address: A.J.Carr@massey.ac.nz.

J Dairy Sci ; 100(4): 2553-2563, 2017 Apr.

Article em En | MEDLINE | ID: mdl-28215884

Assuntos

Caseínas; Cabras/metabolismo; Quelantes de Ferro; Animais; Ferro; Leite/química; Fosfopeptídeos

Palavras-chave

chelation; goat casein; iron; peptides

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cabras / Caseínas / Quelantes de Ferro Limite: Animals Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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