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Conference Papers Year : 2018

To what extent oxidation and nitrosation of meat proteins influence their digestibility?

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hal-02735676 , version 1 (02-06-2020)

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  • HAL Id : hal-02735676 , version 1
  • PRODINRA : 463673

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Laetitia Theron, Christophe Chambon, Thierry Sayd, Diane de La Pomelie, Véronique Santé-Lhoutellier, et al.. To what extent oxidation and nitrosation of meat proteins influence their digestibility?. 5. International Conference on Foodomics, Jan 2018, Cesena, Italy. ⟨hal-02735676⟩

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