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Evaluation of the Digestibility of Korean Hanwoo Beef Cuts Using the in vitro Physicochemical Upper Gastrointestinal System
The aim of this study was to investigate the digestibility of different Korean Hanwoo beef cuts using an in vitro digestion model, in vitro physicochemical upper gastrointestinal system (IPUGS). The four most commonly consumed cuts — tenderloin, sirloin, brisket and flank, and bottom round — were ch...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686326/ https://ncbi.nlm.nih.gov/pubmed/29147091 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.682 |
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