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Effects of Lactobacillus helveticus Fermentation on the Ca(2+) Release and Antioxidative Properties of Sheep Bone Hydrolysate
Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase Ca(2+) release, oligopeptide formation and antioxidant activity of the sheep bone hyd...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335143/ https://www.ncbi.nlm.nih.gov/pubmed/30675106 http://dx.doi.org/10.5851/kosfa.2018.e32 |