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Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.

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第一作者： Lovedeep,Kaur

第一单位： School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.;Riddet Institute, Massey University, Palmerston North 4442, New Zealand.

作者： Lovedeep,Kaur ^[1] ; Amrutha,Elamurugan ^[1] ; Feng Ming,Chian ^[1] ; Xianqian,Zhu ^[2] ; Mike,Boland ^[2]

作者单位： School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.;Riddet Institute, Massey University, Palmerston North 4442, New Zealand. ^[1] Riddet Institute, Massey University, Palmerston North 4442, New Zealand. ^[2]

关键词 beef essential fatty acid grain-fed grain-finished grass-fed in vitro digestion lipid digestion meat pasture-fed protein digestion protein nutrition striploin tenderloin

DOI 10.3390/foods12061239

PMID 36981165

发布时间 2023-03-31

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Foods (Basel, Switzerland)

2023年12卷6期

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Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.

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Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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