Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: Proteolysis, lipolysis and bioaccessibility of calcium and vitamins-Reference-Cited by-同舟云学术

Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: Proteolysis, lipolysis and bioaccessibility of calcium and vitamins

Published:2020-10 Issue: Volume:326 Page:127024
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hernández-Olivas Ever,Muñoz-Pina Sara,Andrés Ana,Heredia Ana

Funder

Generalitat Valenciana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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4. In vitro digestion models to assess lipolysis: The impact of the simulated conditions on gastric and intestinal pH, bile salts and digestive fluids;Calvo-Lerma;Food Research International,2019

5. Microstructure of a model fresh cheese and bioaccessibility of vitamin D3 using in vitro digestion;Castaneda;Gels,2019

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