Digestion and absorption of precooked frozen protein foods-1). Effect of presence of absence of polysaccharides.
作者信息
di Stefano C M, Ruggiero M, Marassi M, Morelli S, Monaco A, Tutino A
出版信息
Boll Soc Ital Biol Sper. 1980 Dec 30;56(24):2646-52.
PMID:7470314
Abstract
Proteins (casein) heat treated, frozen and heat retreated show a net decrease of digestibility and utilization as results of synthesis of Maillard compounds, directly related to the total time of heat treatment.
摘要
Zotero 插件