In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites
Thomas Van Hecke, Els Vossen, Sophie Goethals, Nico Boon, Jo De Vrieze, Stefaan De Smet
Topics & Concepts
FecesFood scienceIn vivoDigestion (alchemy)In vitroChemistryGut floraBiologyBiochemistryMicrobiologyBiotechnologyChromatographyMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesCulinary Culture and Tourism