Influence of polyphenol incorporation in meat protein hydrolysis in emulsion-type sausages during semi-dynamic in vitro digestion

Food Research International 2026

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Authors: Zhijie Zha, Jingnan Yu, Xiaozhi Wang, Xiaozhi Wang, Dongling Li, Miao Zhang, Xianming Zeng, Xiaoming Wang, Xia Wang, X. L. Wang, Xiaoming Wang, Di Zhao
+1 more Chang Li
DOI: 10.1016/j.foodres.2026.118759
Cited by: 1
References: 40

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Animal Nutrition and Physiology

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
231
Pages
118759–118759
Publication date
20 February 2026
Language
EN