Structural characteristics of triacylglycerols contribute...

Food Research International 2020 / 04 Vol. 130

Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation

Teng, Fei, Reis, Mariza Gomes, Yang, Lin, Ma, Ying, Day, Li
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Volume:
130
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108911
Date:
April, 2020
File:
PDF, 1.88 MB
2020
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