Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR

  1. Vidal, N.P.
  2. Picone, G.
  3. Goicoechea, E.
  4. Laghi, L.
  5. Manzanos, M.J.
  6. Danesi, F.
  7. Bordoni, A.
  8. Capozzi, F.
  9. Guillén, M.D.
Zeitschrift:
Food Research International

ISSN: 1873-7145 0963-9969

Datum der Publikation: 2016

Ausgabe: 88

Nummer: Part B

Seiten: 293-301

Art: Artikel

DOI: 10.1016/J.FOODRES.2016.01.013 GOOGLE SCHOLAR