Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Yunting Xie, Linlin Cai, Di Zhao, Hui Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li
Topics & Concepts
Food scienceDigestion (alchemy)Protein digestibilityChemistryDisulfide bondPlant proteinBeef cattleIn vitroBiologyBiochemistryAnimal scienceChromatographyMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactProtein Hydrolysis and Bioactive Peptides