Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin
- Author
- CORZO-MARTINEZ, Marta1 ; SORIA, Ana Cristina1 ; BELLOQUE, Josefina1 ; VILLAMIEL, Mar1 ; MORENO, F. Javier1
[1] Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain - Source
International dairy journal. 2010, Vol 20, Num 11, pp 742-752, 11 p ; ref : 1 p
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Appareil digestif Bovin Digestibilité Gastrointestinal Glycation Industrie laitière β-Lactoglobuline Artiodactyla Mammalia Protéine lactosérum Protéine lait Ungulata Vertebrata
- Keyword (en)
- Digestive system Bovine Digestibility Gastrointestinal Glycation Dairy industry β-Lactoglobulin Artiodactyla Mammalia Whey protein Milk protein Ungulata Vertebrata
- Keyword (es)
- Aparato digestivo Bovino Digestibilidad Gastrointestinal Glicación Industria láctea β-Lactoglobulina Artiodactyla Mammalia Proteína lactosero Proteína leche Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23207548
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.idairyj.2010.04.002 
https://dx.doi.org/10.1016/j.idairyj.2010.04.002
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