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Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated

Gaonan Zhang1, Shujian Zheng2, Yuqi Feng3

  • 1Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. gaonanzhang@outlook.com.

Molecules (Basel, Switzerland)
|August 8, 2018
PubMed

Keywords:
antioxidant activityfatty acidfish soupfree amino acidsin vitro simulated gastrointestinal digestion

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