中文

蔡林林

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Release time:2024-05-14Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

Xie, Yunting;Cai, Linlin;Zhao, Di;Liu, Hui;Xu, Xinglian;Zhou, Guanghong;Li, Chunbao
Document Code:

2c9e868c8560b4c00185714048be5d42
Volume:

387
Translation or Not:

no
Date of Publication:

2022-09-01

Pre One:Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice

Next One:Reconsidering Meat Intake and Human Health: A Review of Current Research