Preparation of iron-chelated peanut peptides by fermentation with Monascus anka with Bacillus subtilis:Structural characterization and stability studies

LI Jing, WEI Yunshan, ZHANG Zhiyong, LIU Kunlun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 279-287.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 279-287. DOI: 10.13995/j.cnki.11-1802/ts.043366

Preparation of iron-chelated peanut peptides by fermentation with Monascus anka with Bacillus subtilis:Structural characterization and stability studies

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 279-287 https://doi.org/10.13995/j.cnki.11-1802/ts.043366

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