In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom

dc.creatorGuilherme Coelho Lopes Reis
dc.creatorBruno Martins Dala-Paula
dc.creatorOlga Luísa Tavano
dc.creatorLetícia Rocha Guidi
dc.creatorHelena Teixeira Godoy
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-04-01T20:57:15Z
dc.date.accessioned2022-10-04T01:00:07Z
dc.date.available2022-04-01T20:57:15Z
dc.date.available2022-10-04T01:00:07Z
dc.date.created2022-04-01T20:57:15Z
dc.date.issued2020-11
dc.identifier10.1016/j.foodres.2020.109616
dc.identifier0963-9969
dc.identifierhttp://hdl.handle.net/1843/40708
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3838133
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
dc.publisherUFMG
dc.relationFood Research International
dc.rightsAcesso Aberto
dc.subjectDigestibility
dc.subjectBioaccessibility
dc.subjectEssential amino acids
dc.subjectProcessing
dc.subjectGlutamic acid
dc.subjectSpermidine
dc.subjectPolyamines
dc.titleIn vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom
dc.typeArtigo de Periódico


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