Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their Ige-Binding Capacity?

AuthID
 P-00T-NGE
9
Author(s)
Villa, C
·
Bavaro, SL
·
De Angelis, E
·
Pilolli, R
·
Barni, S
·
Novembre, E
·
Document Type
Article
Year published
2021
Published
in NUTRIENTS, ISSN: 2072-6643
Volume: 13, Issue: 3, Pages: 1-15 (15)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 33805703
SCOPUS: 2-s2.0-85102341370
Wos: WOS:000633932200001
Source Identifiers
ISSN: 2072-6643
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