Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: <i>in vitro</i> and <i>ex vivo</i> studies-Reference-Cited by-同舟云学术

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies

Published:2022-07-11 Issue:15 Volume:102 Page:6824-6834
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Álvarez‐Olguín Miguel A¹^ORCID,Beltrán‐Barrientos Lilia M¹^ORCID,Hernandez‐Mendoza Adrian¹^ORCID,González‐Córdova Aarón F¹^ORCID,Vallejo‐Cordoba Belinda¹^ORCID

Affiliation:

1. Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo Hermosillo Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12077

Reference83 articles.

1. Innovation trends in the food industry: The case of functional foods

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4. Bioactive peptides: Production and functionality

5. Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat

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