In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites

Publication date: Available online 10 February 2021Source: Food Research InternationalAuthor(s): Thomas Van Hecke, Els Vossen, Sophie Goethals, Nico Boon, Jo De Vrieze, Stefaan De Smet

Source: Food Research International - February 10, 2021 Category: Food Science Source Type: research