Contribution of infrared spectroscopy to peptidomic analysis of gastric meat protein digestion using an in vitrodynamic digestive system (DIDGI) - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2018

Contribution of infrared spectroscopy to peptidomic analysis of gastric meat protein digestion using an in vitrodynamic digestive system (DIDGI)

Thierry Sayd
  • Function : Author
  • PersonId : 1204832
Sylvie Blinet
  • Function : Author
  • PersonId : 1206817
Thierry Astruc
  • Function : Author
  • PersonId : 1204179
Christophe Chambon
Laetitia Theron
Vincenza Ferraro
No file

Dates and versions

hal-02737285 , version 1 (02-06-2020)

Identifiers

  • HAL Id : hal-02737285 , version 1
  • PRODINRA : 426765

Cite

Thierry Sayd, B. Henry, Sylvie Blinet, Thierry Astruc, Christophe Chambon, et al.. Contribution of infrared spectroscopy to peptidomic analysis of gastric meat protein digestion using an in vitrodynamic digestive system (DIDGI). 5.International Conference on Foodomics, Jan 2018, Cesena, Italy. 2018. ⟨hal-02737285⟩

Collections

INRA INRAE
16 View
0 Download

Share

Gmail Mastodon Facebook X LinkedIn More