HIGHLIGHTS
- who: Wenliang Zhai and collaborators from the College of Food and Pharmacy Engineering, Guiyang University, Guiyang, China have published the paper: Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
- what: The study 3 of 17 was guided by the following three objectives: To determine the optimal preparation conditions of MBP-Ca through orthogonal design; To characterize the structure and composition of MBP-Ca; To measure the calcium release rate of MBP-Ca under varying temperatures, pH . . .
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