Proteome Profiles of Digested Products of Commercial Meat Sources

This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle siz...

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Bibliographic Details
Published in:Front Nutr
Main Authors: Li, Li, Liu, Yuan, Zhou, Guanghong, Xu, Xinglian, Li, Chunbao
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2017
Subjects:
Nutrition
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5366984/
https://ncbi.nlm.nih.gov/pubmed/28396857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2017.00008
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