Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion

作者：Zhuqing Xing, Jiaying Li, Yating Zhang, Ang Gao, Heran Xie, Zifan Gao, Xuan Chu, Yumeng Cai, Chunkai Gu · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.111462 · 被引用次数：28 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biochemical Analysis and Sensing Techniques、Meat and Animal Product Quality