Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

Bax ML, Sayd T, Aubry L, Ferreira C, Viala D, Chambon C, Rémond D, Santé-Lhoutellier V.