In vitro pepsin rate of digestion increased by heating: associated proteomic markers
M.-L. Bax, L. Aubry, C. Ferreira, P. Gatellier, T. Sayd, D. Rémond, and V. Santé-Lhoutellier
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
In vitro pepsin rate of digestion increased by heating: associated proteomic markers
M.-L. Bax, L. Aubry, C. Ferreira, P. Gatellier, T. Sayd, D. Rémond, and V. Santé-Lhoutellier