What makes protein indigestible from tissue-related, cellular, and molecular aspects?
Article first published online: 14 JUN 2013
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 57, Issue 10, pages 1695–1707, October 2013
How to Cite
Becker, P. M. and Yu, P. (2013), What makes protein indigestible from tissue-related, cellular, and molecular aspects?. Mol. Nutr. Food Res., 57: 1695–1707. doi: 10.1002/mnfr.201200592
- Issue published online: 1 OCT 2013
- Article first published online: 14 JUN 2013
- Manuscript Accepted: 21 FEB 2013
- Manuscript Revised: 20 FEB 2013
- Manuscript Received: 6 SEP 2012
- Dutch Ministry of Economic Affairs
- Ministry of Agriculture Strategic Research Chair research programs
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Saskatchewan Agricultural Development Fund (ADF)
- Beef Cattle Research Council (BCRC)
- SaskCanola Development Commission
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