[ 한국식품위생안전성학회지 ] Vol.37, No.6 | 2022
Evaluation of Protein Hydrolysis and Amino Acid Ratio
among Different Goat Cuts by in vitro Digestion Model
Evaluation of Protein Hydrolysis and Amino Acid Ratio
among Different Goat Cuts by in vitro Digestion Model
Keyword : Goat meat, In vitro digestion model, Protein hydrolysis, Amino acid
Author's : Jei Oh, Joohyun Kang, Susie Kim, Jeonghyun Cho, Yohan Yoon*
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