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Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion.

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Title: Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion.
Authors: Ribes, Susana1,2 (AUTHOR) surillo@upv.es, Aubry, Laurent1 (AUTHOR), Kristiawan, Magdalena3 (AUTHOR), Jebalia, Imen3 (AUTHOR), Dupont, Didier4 (AUTHOR), Guillevic, Mathieu5 (AUTHOR), Germain, Antoine5 (AUTHOR), Chesneau, Guillaume5 (AUTHOR), Sayd, Thierry1 (AUTHOR), Talens, Pau2 (AUTHOR), Peyron, Marie-Agnès6 (AUTHOR), Santé-Lhoutellier, Véronique1 (AUTHOR)
Source: Food Research International. Feb2024, Vol. 177, pN.PAG-N.PAG. 1p.
Database: Academic Search Ultimate
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An: 174792390
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      – Type: doi
        Value: 10.1016/j.foodres.2023.113916
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      – Code: eng
        Text: English
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      – TitleFull: Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion.
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            NameFull: Ribes, Susana
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            NameFull: Aubry, Laurent
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            – D: 01
              M: 02
              Text: Feb2024
              Type: published
              Y: 2024
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