Structural Changes and Evolution of Peptides During Chill Storage of Pork
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nan...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2020-09-01
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Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/article/10.3389/fnut.2020.00151/full |