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Peptic digestion of beef myofibrils is modified by prior marination
BACKGROUND: Preparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putativ...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Co-Action Publishing
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3664062/ https://ncbi.nlm.nih.gov/pubmed/23715440 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3402/fnr.v57i0.20294 |
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