2018•LWTRequires access

Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets

Wilson Paulo Semedo Tavares, Shiyuan Dong, Yuhong Yang, Mingyong Zeng, Yuanhui Zhao

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Key concepts: Food science, Chemistry, Protein digestibility, Pepsin, Cooking methods, Fish <Actinopterygii>, Trypsin, Biochemistry

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Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets — Research Paper | ScholarLens