Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by <sup>1</sup>H NMR
- Egileak:
- N.P. Vidal, G. Picone, E. Goicoechea, L. Laghi, M.J. Manzanos, F. Danesi, A. Bordoni, F. Capozzi, M.D. Guillen
- Urtea:
- 2016
- Non argitaratua:
- Food Research International
- Liburukia:
- 88 (Part_B)
- Hasierako orria - Amaierako orria:
- 293 - 301