Publication | Open Access

Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion

NutritionIn Vitro FermentationAnimal NutritionMedicineFood DigestionComparative Peptidomic ProfileTurkey MeatMicrobiologyCooked BeefMicrobiomeMetabolismPublic HealthDigestive TractIngestionMeat Quality