Peptide hydrolysis and isoflavones enhance selenium bioavailability in soybean protein systems
- DOI
- 10.1016/j.foodres.2026.120772
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120772,
title = {Peptide hydrolysis and isoflavones enhance selenium bioavailability in soybean protein systems},
author = {Chen Cheng and Xiaoyun Zhang and Li Wang and Lijuan Han and Rongyu Chen and Jiali Yu and Shuyi Li and Zhenzhou Zhu},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120772},
url = {https://doi.org/10.1016/j.foodres.2026.120772}
}RIS
TY - JOUR TI - Peptide hydrolysis and isoflavones enhance selenium bioavailability in soybean protein systems AU - Chen Cheng AU - Xiaoyun Zhang AU - Li Wang AU - Lijuan Han AU - Rongyu Chen AU - Jiali Yu AU - Shuyi Li AU - Zhenzhou Zhu PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120772 UR - https://doi.org/10.1016/j.foodres.2026.120772 ER -
APA
Cheng, C., Zhang, X., Wang, L., Han, L., Chen, R., Yu, J., Li, S., & Zhu, Z. (2026). Peptide hydrolysis and isoflavones enhance selenium bioavailability in soybean protein systems. Food Research International. https://doi.org/10.1016/j.foodres.2026.120772
Source records
- crossref · retrieved 2026-11-10T16:38:22.922Z