Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

32 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Research International
Vol/bind	89
Udgave nummer	Part 1
Sider (fra-til)	749-755
Antal sider	7
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2016.10.002
Status	Udgivet - 2016

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@article{9a40508a2fea4095b4e0a396c1579a9c,

title = "Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding",

author = "Ning Tang and Skibsted, {Leif Horsfelt}",

year = "2016",

doi = "10.1016/j.foodres.2016.10.002",

language = "English",

volume = "89",

pages = "749--755",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

number = "Part 1",

}

TY - JOUR

T1 - Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding

AU - Tang, Ning

AU - Skibsted, Leif Horsfelt

PY - 2016

Y1 - 2016

U2 - 10.1016/j.foodres.2016.10.002

DO - 10.1016/j.foodres.2016.10.002

M3 - Journal article

C2 - 28460975

SN - 0963-9969

VL - 89

SP - 749

EP - 755

JO - Food Research International

JF - Food Research International

IS - Part 1

ER -