Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

Bo Wang; Ningning Xie; Bo Li

doi:10.1111/jfbc.12571

journal article Jul 30, 2018

Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

Bo Wang

Ningning Xie

Bo Li

Journal of Food Biochemistry Vol. 43 No. 1 pp. e12571 · Wiley

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Details

Published: Jul 30, 2018
Vol/Issue: 43(1)
Pages: e12571
License: View

Authors

B

Bo Wang

College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China; School of Food Science and Engineering; South China University of Technology; Guangzhou China; South China Institute of Collaborative Innovation; Dongguan China

N

Ningning Xie

Institute of Agro-Products Processing, Research of Anhui Academy of Agricultural Sciences; Hefei China

B

Bo Li

College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China; Key Laboratory of Functional Dairy, Ministry of Education; Beijing China

Cite This Article

Bo Wang, Ningning Xie, Bo Li (2018). Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review. Journal of Food Biochemistry, 43(1), e12571. https://doi.org/10.1111/jfbc.12571

Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

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