Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
Publication date: Available online 18 January 2016
Source:Food Research International</br>
Author(s): Natalia P. Vidal, Gianfranco Picone, Encarnacion Goicoechea, Luca Laghi, María J. Manzanos, Francesca Danesi, Alessandra Bordoni, Francesco Capozzi, María D. Guillén</br>
Proton Nuclear Magnetic Resonance (1H NMR) was used to study micro-wave cooked European sea bass (Dicentrarchus labrax) fillets, along five different points of...
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NMR Detection and Study of Hydrolysis of HNO-DerivedSulfinamides
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Biochemistry
DOI: 10.1021/bi401110f
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