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pro vyhledávání: '"Valentine Borges"'
Autor:
Sharon J. Henare, Shane M. Rutherfurd, Michael J. Boland, Valentine Borges, Paul J. Moughan, Lynley Drummond
Publikováno v:
Food Chemistry. 130:67-72
A model, which combines a dual in vivo–in vitro digestibility assay and stoichiometric relationships describing nutrient catabolism, has been recently developed to allow prediction of the available energy (AE) content of a food in terms of its ATP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80baa4ef2036c6b2312aa451bd0647ff
https://doi.org/10.1016/j.foodchem.2011.06.055
https://doi.org/10.1016/j.foodchem.2011.06.055
