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...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
China Food Publishing Company
2025-09-01
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| Seri Bilgileri: | Shipin Kexue |
| Konular: | |
| Online Erişim: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-17-041.pdf |
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