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Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization

Bo Li1,2, Hui He1,2, Wen Shi1,2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China.

Journal of the Science of Food and Agriculture
|September 27, 2018
PubMed
Abstract

Keywords:
anemiacharacterizationduck egg white peptides-ferrous chelate (DPs-Fe)hemoglobiniron-regulated genes

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