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Science and Technology of Food Industry > 2004 > (08): 53-56.

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[1]	WAN Jingliang, WU Peng, LIN Ling, LIU Yuansen, TANG Xu, XU Chang’an. Optimization of Preparation Process of Polypeptide Metal Chelates from the Scales of American red fish (Sciaenops ocellatus)[J]. Science and Technology of Food Industry, 2022, 43(8): 165-171. DOI: 10.13386/j.issn1002-0306.2021060150
[2]	ZHENG Ying-min, YUAN Yang, SU Dong-xiao, HE Shan, XU Qing-ling, ZENG Qing-zhu. Preparation Process Optimization of Soy Peptides-Zinc Chelate and Its Structural Characterization[J]. Science and Technology of Food Industry, 2020, 41(14): 160-165. DOI: 10.13386/j.issn1002-0306.2020.14.026
[3]	LIN Hai-yan, WANG Shan-shan, SUN Shan, LI Na, ZHOU De-qing. Optimization of Preparation of Iron-chelating Peptides from Antarctic Krill by Response Surface Methodology and Its Physicochemical Properties[J]. Science and Technology of Food Industry, 2019, 40(21): 166-173. DOI: 10.13386/j.issn1002-0306.2019.21.027
[4]	WANG Yang, GUO Yao-hua, FAN Xiao-pan, XIONG Feng-jiao, WANG Kai-li, MA Li-zhen, JIAO Xue-chao. Structure Characterization of Peptide Chelating Calcium Derived from Enzymatic Hydrolysis of Catfish Flesh and Bone Paste[J]. Science and Technology of Food Industry, 2018, 39(13): 36-40. DOI: 10.13386/j.issn1002-0306.2018.13.007
[5]	CHEN Zi-hong, HUA Peng-peng, ZHOU Wen-bin, LI Zai-yuan, ZHAO Li-na, LIU Bin. Research progress on peptide-mineral chelates[J]. Science and Technology of Food Industry, 2017, (08): 350-355. DOI: 10.13386/j.issn1002-0306.2017.08.060