Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate
Recently, owing to the good calcium bioavailability, peptide–calcium chelates made of various foods have been emerging. Hericium erinaceus, an edible fungus, is rich in proteins with a high proportion of calcium-binding amino acids. Thus, mushrooms serve as a good source to prepare peptide–calcium c...
| Published in: | Frontiers in Nutrition |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-01-01
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| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1337407/full |