Hen egg and fish egg phosvitins: composition and iron binding properties

Hen egg and fish egg phosvitins: composition and iron binding properties

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Bibliographic Details
Published in:European food research & technology Vol. 214; no. 6; pp. 460 - 464
Main Authors: GUERIN-DUBIARD, Catherine, ANTON, Marc, DHENE-GARCIA, Alexandre, MARTINET, Virginie, BRULE, Gérard
Format: Journal Article
Language:English
Published: Heidelberg Springer 01-06-2002
Berlin Springer Verlag (Germany)
Subjects:
Biological and medical sciences
Egg and egg product industries
Fish and seafood industries
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Binding capacity
Egg
Phosvitin
Phosphoproteins
Aminoacid
Egg product
Chelation
Chemical composition
Iron
Fish egg
Comparative study
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Description
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-001-0460-3