Subject
General Medicine,Food Science,Analytical Chemistry
Reference48 articles.
1. Official methods of analysis of AOAC International;AOAC,2000
2. Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs;Asensio-Grau;Journal of Functional Foods,2018
3. Fat digestibility in meat products: Influence of food structure and gastrointestinal conditions;Asensio-Grau;International Journal of Food Sciences and Nutrition,2019
4. In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility;Asensio-Grau;LWT,2019
5. Bax, M. L., Aubry, L., Ferreira, C., Daudin, J. D., Gatellier, P., Rémond, D., & Santé-Lhoutellier, V. (2012). Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms. Journal of Agricultural and Food Chemistry, 60, 2569–2576.
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献