COMPLEXATION OF CALCIUM BY MELANOIDIN AND ITS ROLE IN DETERMINING BIOAVAILABILITY

被引：48

作者：

RENDLEMAN, JA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05909.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：1699 / 1705

页数：7

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