Fabrication and characterization of whey protein–tannic acid–ferrous ion complexes with improved iron stability and bioavailability
Fuente:
Food Chemistry
Publication date: 1 September 2026Source: Food Chemistry, Volume 522Author(s): Yu-Lu Wang, Xue-Yan Fan, Wen-Hui Zha, Zhi Zheng, Shui-Zhong Luo, Yan-Yan Zhao, Xi-Yang Zhong