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Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestio...
| Autores principales: | , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5049642/ https://www.ncbi.nlm.nih.gov/pubmed/26227428 http://dx.doi.org/10.1002/pmic.201500179 |