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	Phosvitin Phosphopeptide Preparation Using Immobilised Trypsin and Enhancing Calcium Absorption in Growing Rats.
	Zhong, Q; Li, XL; Hu, WD; Zeng, B; Liang, RM; Liu, H; Li, ZX; Zhang, Z
刊名	Czech Journal of Food Science
	2016
卷号	Vol.34 No.4页码:325-331
关键词	absorption calcium calcium-binding efficiency immobilisation phosphopeptide phosvitin
ISSN号	1212-1800
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/1840177
专题	四川大学
作者单位	Sichuan Univ Sci & Engn, Sch Chem & Pharmaceut Engn, Zigong 643000, Peoples R China
推荐引用方式 GB/T 7714	Zhong, Q,Li, XL,Hu, WD,et al. Phosvitin Phosphopeptide Preparation Using Immobilised Trypsin and Enhancing Calcium Absorption in Growing Rats.[J]. Czech Journal of Food Science,2016,Vol.34 No.4:325-331.
APA	Zhong, Q.,Li, XL.,Hu, WD.,Zeng, B.,Liang, RM.,...&Zhang, Z.(2016).Phosvitin Phosphopeptide Preparation Using Immobilised Trypsin and Enhancing Calcium Absorption in Growing Rats..Czech Journal of Food Science,Vol.34 No.4,325-331.
MLA	Zhong, Q,et al."Phosvitin Phosphopeptide Preparation Using Immobilised Trypsin and Enhancing Calcium Absorption in Growing Rats.".Czech Journal of Food Science Vol.34 No.4(2016):325-331.

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