Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR

Published 2016 View Full Article

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Title
Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
Authors
Keywords
European sea bass, In vitro, digestion, Proton Nuclear Magnetic Resonance (, H NMR), Molecular profiles, Hydrophilic metabolites, Proteolysis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 88, Issue -, Pages 293-301
Publisher
Elsevier BV
Online
2016-01-19
DOI
10.1016/j.foodres.2016.01.013

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