High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking1–3
| Autor: | Oberli, Marion, Marsset-Baglieri, Agnès, Airinei, Gheorghe, Santé-Lhoutellier, Véronique, Khodorova, Nadezda, Rémond, Didier, Foucault-Simonin, Angélique, Piedcoq, Julien, Tomé, Daniel, Fromentin, Gilles, Benamouzig, Robert, Gaudichon, Claire * |
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| Zdroj: | In The Journal of Nutrition October 2015 145(10):2212-2219 |
| Databáze: | ScienceDirect |
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