Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release.
- DOI
- 10.3390/foods15152763
- Published
- 2026 Aug 6
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152763,
title = {Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release.},
author = {Chen B and Xu Y and Zhang X and Lü F and Wang D and Xie N and Li J and Zhen Z},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152763},
url = {https://doi.org/10.3390/foods15152763}
}RIS
TY - JOUR TI - Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release. AU - Chen B AU - Xu Y AU - Zhang X AU - Lü F AU - Wang D AU - Xie N AU - Li J AU - Zhen Z PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152763 UR - https://doi.org/10.3390/foods15152763 ER -
APA
B, C., Y, X., X, Z., F, L., D, W., N, X., J, L., & Z, Z. (2026). Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152763
Source records
- pubmed · retrieved 2026-09-26T21:23:31.603Z