Contribution of infrared spectroscopy to peptidomic analysis of gastric meat protein digestion using an in vitrodynamic digestive system (DIDGI)

Authors :: Sayd, Thierry
Henry, B.
Blinet, Sylvie
Astruc, Thierry
Chambon, Christophe
Theron, Laetitia
Ferraro, Vincenza
Qualité des Produits Animaux (QuaPA)
Institut National de la Recherche Agronomique (INRA)
Source :: 5.International Conference on Foodomics, 5.International Conference on Foodomics, Jan 2018, Cesena, Italy. 2018
Publication Year :: 2018
Publisher :: HAL CCSD, 2018.
Abstract: International audience

Subjects :: [SDV.IDA]Life Sciences [q-bio]/Food engineering
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
ComputingMilieux_MISCELLANEOUS

Language :: English
Database :: OpenAIRE
Journal :: 5.International Conference on Foodomics, 5.International Conference on Foodomics, Jan 2018, Cesena, Italy. 2018
Accession number :: edsair.dedup.wf.001..13cf29973a94f9524cfcb2d0ec9ee82a

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