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.
Journal:
Food Research International

ISSN: 1873-7145,  0963-9969

Year of publication: 2016

Volume: 88

Issue: Part B

Pages: 293-301

Type: Article

DOI: 10.1016/J.FOODRES.2016.01.013 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus