Influence of overcooking on in vitro digestion and fermentation of ground beef and whole wheat bread-Reference-Cited by-同舟云学术

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Influence of overcooking on in vitro digestion and fermentation of ground beef and whole wheat bread

Published:2024-02 Issue: Volume:178 Page:113953
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ding Wensheng^ORCID,Liu Sujun,Yang Qinnan^ORCID,Bai Yichen,Perez-Donado Carmen E.^ORCID,Rose Devin J.^ORCID

Funder

University of Nebraska-Lincoln

Institute of Agriculture and Natural Resources

Publisher

Elsevier BV

Reference64 articles.

1. AACC international method 10-10.03. (1999). http://dx.doi.org/10.1094/AACCIntMethod-10-10.03.

2. AACC international method 44-15.02. (1999). http://dx.doi.org/10.1094/AACCIntMethod-44-15.02.

3. AACC international method 46-30.01. (1999). http://dx.doi.org/10.1094/AACCIntMethod-46-30.01.

4. Altering Early Life Gut Microbiota Has Long-Term Effect on Immune System and Hypertension in Spontaneously Hypertensive Rats;Abboud;Frontiers in Physiology,2021

5. Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In Vitro Fermentation of Animal and Plant Protein Isolates by the Human Gut Microbiota Under High and Low Carbohydrate Conditions;Molecular Nutrition & Food Research;2024-06-21

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