Structural Changes and Evolution of Peptides During Chill Storage of Pork

In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nan...

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Detalles Bibliográficos
Autores principales: Zou, Xiaoyu, He, Jing, Zhao, Di, Zhang, Min, Xie, Yunting, Dai, Chen, Wang, Chong, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7536345/
https://www.ncbi.nlm.nih.gov/pubmed/33072793
http://dx.doi.org/10.3389/fnut.2020.00151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7536345/
https://www.ncbi.nlm.nih.gov/pubmed/33072793
http://dx.doi.org/10.3389/fnut.2020.00151

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