Food Chemistry

Food-grade phosphorylation enhances calcium binding in salmon peptides: Structural insights and bone health improvement for functional foods

By Yuewen Xu, Xuening Yu, Guang Li, Dayong Zhou

Experiments in animalsInterventions

The paper

Yuewen Xu, Xuening Yu, Guang Li, Dayong Zhou

Dalian Polytechnic University

Food Chemistry, 8 Aug 2026

doi.org/10.1016/j.foodchem.2026.150731 PubMed 42594661

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