Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin
Ovotransferrin (OVT) is a functional iron-binding egg protein with abundant nutritional value and a wide range of functional properties, which can be applied in a variety of food systems. Moreover, it is an ideal alternative to lactoferrin. The structure and physicochemical properties of OVT affect...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2025-09-01
|
| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-17-041.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|