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dc.contributor.authorMinekus, Men_US
dc.contributor.authorAlminger, Men_US
dc.contributor.authorAlvito, Pen_US
dc.contributor.authorBallance, Sen_US
dc.contributor.authorBohn, Ten_US
dc.contributor.authorBourlieu, Cen_US
dc.contributor.authorCarriere, Fen_US
dc.contributor.authorBoutrou, Ren_US
dc.contributor.authorCorredig, Men_US
dc.contributor.authorDupont, Den_US
dc.contributor.authorDufour, Cen_US
dc.contributor.authorEgger, Len_US
dc.contributor.authorGolding, Men_US
dc.contributor.authorKarakaya, Sen_US
dc.contributor.authorKirkhus, Ben_US
dc.contributor.authorLe Feunteun, Sen_US
dc.contributor.authorLesmes, Uen_US
dc.contributor.authorMacierzanka, Aen_US
dc.contributor.authorMackie, Aen_US
dc.contributor.authorMarze, Sen_US
dc.contributor.authorMcClements, DJen_US
dc.contributor.authorMenard, Oen_US
dc.contributor.authorRecio, Ien_US
dc.contributor.authorSantos, CNen_US
dc.contributor.authorSingh, RPen_US
dc.contributor.authorVegarud, GEen_US
dc.contributor.authorWickham, MSJen_US
dc.contributor.authorWeitschies, Wen_US
dc.contributor.authorBrodkorb, Aen_US
dc.date.available2014-06-01en_US
dc.date.issued2014-06-01en_US
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000336842300006&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fefen_US
dc.identifier.citationFOOD & FUNCTION, 2014, 5 (6), pp. 1113 - 1124 (12)en_US
dc.identifier.issn2042-6496en_US
dc.format.extent1113 - 1124 (12)en_US
dc.languageEnglishen_US
dc.publisherROYAL SOC CHEMISTRYen_US
dc.rightsRoyal Chemistry Society (2014). This article is licensed under a Creative Commons Attribution 3.0 Unported licence.en_US
dc.subjectScience & Technologyen_US
dc.subjectLife Sciences & Biomedicineen_US
dc.subjectBiochemistry & Molecular Biologyen_US
dc.subjectFood Science & Technologyen_US
dc.subjectBIOCHEMISTRY & MOLECULAR BIOLOGYen_US
dc.subjectFOOD SCIENCE & TECHNOLOGYen_US
dc.subjectSIMULATED GASTROINTESTINAL PROTEOLYSISen_US
dc.subjectPARTICLE-SIZE DISTRIBUTIONen_US
dc.subjectGASTRIC LIPASEen_US
dc.subjectBETA-LACTOGLOBULINen_US
dc.subjectNATURAL FOODSen_US
dc.subjectTEST MEALen_US
dc.subjectLIPOLYSISen_US
dc.subjectHUMANSen_US
dc.subjectSECRETIONen_US
dc.subjectBEHAVIORen_US
dc.titleA standardised static in vitro digestion method suitable for food - an international consensusen_US
dc.typeJournal Article
dc.citation.volume5en_US
dc.identifier.doi10.1039/c3fo60702jen_US
dc.identifier.elements-id210483
dc.relation.isPartOfFOOD & FUNCTIONen_US
dc.citation.issue6en_US
dc.description.publication-statusPublisheden_US
pubs.organisational-group/Massey University
pubs.organisational-group/Massey University/College of Health
pubs.organisational-group/Massey University/College of Sciences
dc.identifier.harvestedMassey_Dark
pubs.notesNot knownen_US
dc.subject.anzsrc0908 Food Sciencesen_US


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