Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

✍ Scribed by Barbé, Florence; Ménard, Olivia; Gouar, Yann Le; Buffière, Caroline; Famelart, Marie-Hélène; Laroche, Béatrice; Feunteun, Steven Le; Rémond, Didier; Dupont, Didier

• Book ID: 120937680
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 959 KB
• Volume: 143
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.07.100