Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat

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Elena Marcolini1, Elena Babini1,2, Alessandra Bordoni1,2

  • 1†Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.

Journal of Agricultural and Food Chemistry
|May 14, 2015
PubMed

Keywords:
1H NMRCZEbioaccessibilitybioactive compoundsbresaolacarnosinein vitro digestion

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