Phosphorylation modification enhances the iron-chelating properties of peptides derived from goat blood proteins: Towards a facile one-pot strategy

Food Chemistry 2026

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Authors: Hanyuan Zheng, Jiaxin Tan, Zhongquan Zhao, Yongju Zhao, Wei Wu, Yu Fu

DOI: 10.1016/j.foodchem.2026.148384

Cited by: 0

References: 45

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Iron Metabolism and Disorders Food and Agricultural Sciences

References 45