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The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall

This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCB...

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Detalles Bibliográficos
Autores principales: Zhang, Min, Liu, Yuxin, Jin, Mengling, Li, Deyang, Wang, Ziye, Jiang, Pengfei, Zhou, Dayong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417355/
https://www.ncbi.nlm.nih.gov/pubmed/37569165
http://dx.doi.org/10.3390/foods12152896