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The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
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The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides
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The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides