Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins
- 期刊名称Food Chemistry
- 作者Luo, Jiaqiang; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E.
- 卷第254卷
- 印刷ISSN0308-8146
- 文件大小540.01KB
- 发表时间2018-07
- DOI10.1016/j.foodchem.2018.01.164
- 页码292-301
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