The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion-Reference-Cited by-同舟云学术

The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion

Published:2014-03-05 Issue:11 Volume:35 Page:1607-1614
ISSN:0173-0835
Container-title:ELECTROPHORESIS
language:en
Short-container-title:ELECTROPHORESIS

Author:

Bordoni Alessandra¹,Laghi Luca¹,Babini Elena¹,Di Nunzio Mattia²,Picone Gianfranco¹,Ciampa Alessandra¹,Valli Veronica¹,Danesi Francesca¹,Capozzi Francesco¹³

Affiliation:

1. Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy

2. Interdepartmental Centre for Industrial Agri-Food Research; University of Bologna; Cesena (FC) Italy

3. Centre of Magnetic Resonance; University of Florence; Sesto Fiorentino (FI) Italy

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

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4. A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems

5. Lycopene is more bioavailable from tomato paste than from fresh tomatoes

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