To what extent oxidation and nitrosation of meat proteins influence their digestibility? - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2018

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

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Food engineering Chemical and Process Engineering

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https://hal.inrae.fr/hal-02735676

Submitted on : Tuesday, June 2, 2020-4:21:45 PM

Last modification on : Friday, August 30, 2024-3:15:24 PM

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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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