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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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| Udgivet i: | Front Nutr |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Frontiers Media S.A.
2017
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| Fag: | |
| Online adgang: | 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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