High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
Raúl E. Cian, Janina Lissette Proaño, Pablo R. Salgado, Adriana N. Mauri, Silvina R. Drago
Topics & Concepts
Ascorbic acidChemistryChelationBioavailabilityFactorial experimentNuclear chemistryFood scienceVitamin CInorganic chemistryMathematicsStatisticsBioinformaticsBiologyMicroencapsulation and Drying ProcessesBiochemical effects in animalsProteins in Food Systems