Bioavailability and Safety of Food Peptides

doi:https://doi.org/10.1201/b11768-13

Bioavailability and Safety of Food Peptides

Elvira González de Mejı́a,Cristina Martı́nez-Villaluenga,Dina Fernández,Daisuke Urado,Kenji Sato-2012-03-01

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TL;DRAbstract

Contents 8.1 Introduction .............................................................................................199 8.2 Milk Proteins .......................................................................................... 2008.2.1 Caseins ........................................................................................ 200 8.2.2 Whey Proteins ..............................................................................201

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Contents 8.1 Introduction .............................................................................................199 8.2 Milk Proteins .......................................................................................... 2008.2.1 Caseins ........................................................................................ 200 8.2.2 Whey Proteins ..............................................................................201

Keywords

BioavailabilityFood safetyBusinessFood scienceChemistryBiologyPharmacology

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