Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

Publisher： John Wiley & Sons Inc

E-ISSN： 1615-9861|15|21|3688-3698

ISSN： 1615-9853

Source： PROTEOMICS, Vol.15, Iss.21, 2015-11, pp. : 3688-3698

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources

By Nur Hanani Zainal A.   Beatty Eddie   Roos Yrjo H.   Morris Mick A.   Kerry Joseph P.  

Foods, Vol. 2, Iss. 1, 2013-01 ,pp. : 1-17

MDPI

Access to resources Recommend Favorite

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

By  

ANIMAL SCIENCE JOURNAL (ELECTRONIC), Vol. 89, Iss. 2, 2018-02 ,pp. : 474-482

John Wiley & Sons Inc

Access to resources Recommend Favorite

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

By Liu Rui   Xing Lujuan   Fu Qingquan   Zhou Guang-hong   Zhang Wan-gang  

Antioxidants, Vol. 5, Iss. 3, 2016-09 ,pp. : 32-32

MDPI

Access to resources Recommend Favorite

Grain Sorghum: A Conundrum for Chicken-Meat Production

By Liu Sonia Y.   Fox Glen   Khoddami Ali   Neilson Karlie A.   Truong Ha H.   Moss Amy F.   Selle Peter H.  

Agriculture, Vol. 5, Iss. 4, 2015-12 ,pp. : 1224-1251

MDPI

Access to resources Recommend Favorite

Pardaxin, a Fish Antimicrobial Peptide, Exhibits Antitumor Activity toward Murine Fibrosarcoma in Vitro and in Vivo

By Wu Shu-Ping   Huang Tsui-Chin   Lin Ching-Chun   Hui Cho-Fat   Lin Cheng-Hui   Chen Jyh-Yih  

Marine Drugs, Vol. 10, Iss. 8, 2012-08 ,pp. : 1852-1872

MDPI

Access to resources Recommend Favorite