Preparation, characterization of L-aspartic acid chelated calcium from oyster shell source and its calcium supplementation effect in rats
To utilize the calcium of oyster shell, the L-aspartic acid chelated calcium from oyster shell (ACOS) was prepared by chelation reaction and its structural characterization and calcium supplementation effects in rats were investigated. The characterization results indicated that ACOS was clumpy comp...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620304734 |