Preparation of high calcium-binding duck egg white peptides usinghydrochloric acid deamidization combined with enzymolysis
GAO Qi, XU Yanling, ZHAO Mengge, ZHU Biyang, HE Hui
Food and Fermentation Industries . 2019, (3): 131 -137 .  DOI: 10.13995/j.cnki.11-1802/ts.018313

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