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Iron-binding properties of sugar cane yeast peptides

Lucia de la Hoz1, Alexandre N Ponezi, Raquel F Milani

  • 1Instituto de Tecnologia de Alimentos, Food Chemistry and Applied Nutrition Center, Avenida Brasil, 2880, P.Box 139, Campinas, SP 13070-178,Brazil. lucia.delahoz@gmail.com

Food Chemistry
|September 5, 2013
PubMed

Keywords:
DialyzabilityImmobilized metal affinity chromatographyIron-chelating peptidesProtein hydrolysatesSugar-cane yeast

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