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.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2016

Alea: 88

Zenbakia: Part B

Orrialdeak: 293-301

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2016.01.013 GOOGLE SCHOLAR
Datuen iturria: Scopus