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In vitro digestion of tofu with different textures using an artificial gastric digestive system.
Lou, Mapeizhan; Ritzoulis, Christos; Liu, Jing; Zhang, Xinyuan; Han, Jianzhong; Liu, Weilin.
Afiliación
  • Lou M; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
  • Ritzoulis C; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece.
  • Liu J; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
  • Zhang X; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
  • Han J; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
  • Liu W; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China. Electronic address: lwl512@zjgsu.edu.cn.
Food Res Int ; 157: 111458, 2022 07.
Article en En | MEDLINE | ID: mdl-35761694
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos de Soja Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos de Soja Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá