Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
2012 ◽
Vol 60
(10)
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pp. 2569-2576
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2019 ◽
Vol 24
(39)
◽
pp. 4626-4638
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2018 ◽
Vol 18
(2)
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pp. 156-165
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Keyword(s):