Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding. / Tang, Ning; Skibsted, Leif Horsfelt.
In: Food Research International, Vol. 89, No. Part 1, 2016, p. 749-755.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Tang, N & Skibsted, LH 2016, 'Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding', Food Research International, vol. 89, no. Part 1, pp. 749-755. https://doi.org/10.1016/j.foodres.2016.10.002
APA
Tang, N., & Skibsted, L. H. (2016). Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding. Food Research International, 89(Part 1), 749-755. https://doi.org/10.1016/j.foodres.2016.10.002
Vancouver
Tang N, Skibsted LH. Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding. Food Research International. 2016;89(Part 1):749-755. https://doi.org/10.1016/j.foodres.2016.10.002
Author
Bibtex
@article{9a40508a2fea4095b4e0a396c1579a9c,
title = "Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding",
author = "Ning Tang and Skibsted, {Leif Horsfelt}",
year = "2016",
doi = "10.1016/j.foodres.2016.10.002",
language = "English",
volume = "89",
pages = "749--755",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "Part 1",
}
RIS
TY - JOUR
T1 - Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding
AU - Tang, Ning
AU - Skibsted, Leif Horsfelt
PY - 2016
Y1 - 2016
U2 - 10.1016/j.foodres.2016.10.002
DO - 10.1016/j.foodres.2016.10.002
M3 - Journal article
C2 - 28460975
VL - 89
SP - 749
EP - 755
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - Part 1
ER -
ID: 168255278