Preparation and Functional Exploration of Cysteine Peptides from Fresh Garlic Scales for Improving Bioavailability of Food Legume Iron and Zinc - Concepedia

Concepedia

Publication | Closed Access

Preparation and Functional Exploration of Cysteine Peptides from Fresh Garlic Scales for Improving Bioavailability of Food Legume Iron and Zinc

12

Citations

11

References

2014

Year

Bing Bai, Lulu Chen, Qiao-Lian LI, Ya-Qi DUAN, Ling Liu, Dehong Tan, Shujuan Ji

Chinese Journal of Analytical Chemistry

Food ChemistryNutrient BioavailabilityBiochemistryFood Legume IronPeptide SynthesisAlternative Protein SourceCysteine PeptidesFresh Garlic ScalesBiomolecular Engineering

References

	Year	Citations

Page 1