Metabolite release and protein hydrolysis during the in...

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Food Research International 2016 / 1

Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR

Vidal, Natalia P., Picone, Gianfranco, Goicoechea, Encarnacion, Laghi, Luca, Manzanos, María J., Danesi, Francesca, Bordoni, Alessandra, Capozzi, Francesco, Guillén, María D.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.01.013
Date:
January, 2016
File:
PDF, 1002 KB
english, 2016
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