The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion
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Recent advances in the application of capillary electromigration methods for food analysis and Foodomics.Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry.Foodomics for human health: current status and perspectives.
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The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion
description
im Juni 2014 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
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наукова стаття, опублікована в червні 2014
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The foodomics approach for the ...... d meat upon in vitro digestion
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The foodomics approach for the ...... d meat upon in vitro digestion
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The foodomics approach for the ...... d meat upon in vitro digestion
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The foodomics approach for the ...... d meat upon in vitro digestion
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The foodomics approach for the ...... d meat upon in vitro digestion
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The foodomics approach for the ...... d meat upon in vitro digestion
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The foodomics approach for the ...... d meat upon in vitro digestion
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Alessandra Ciampa
Elena Babini
Veronica Valli
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10.1002/ELPS.201300579
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P577
2014-06-01T00:00:00Z