Published in
Elsevier, Food Research International, (88), p. 293-301, 2016
DOI: 10.1016/j.foodres.2016.01.013
Links
Tools
Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
Journal article published in 2016 by
Natalia P. Vidal,
Gianfranco Picone 
,
Encarnacion Goicoechea,
Luca Laghi,
María J. Manzanos,
Francesca Danesi,
Alessandra Bordoni,
Francesco Capozzi ,
María D. Guillén
,
Encarnacion Goicoechea,
Luca Laghi,
María J. Manzanos,
Francesca Danesi,
Alessandra Bordoni,
Francesco Capozzi ,
María D. Guillén
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 