Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins

Published 2018 View Full Article

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Title
Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 254, Issue -, Pages 292-301
Publisher
Elsevier BV
Online
2018-02-16
DOI
10.1016/j.foodchem.2018.01.164

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