Publication | Closed Access
In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan
68
Citations
29
References
2014
Year
Food ChemistryEngineeringVitro BioaccessibilityBiochemistryIn Vitro FermentationAmino AcidsBiotechnologyPolysaccharidePeptide TherapeuticsFood BioprocessingBiomolecular EngineeringHealth Sciences
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