Effects of food processing on dietary protein quality: A systematic review, pairwise and network meta-analysis of in-vitro studies and randomised controlled trials

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DOI:10.1016/j.tifs.2026.105725
文献类型：期刊论文
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Elsevier

Abstract：BackgroundProcessing is increasingly used to enhance functionality, palatability and nutritional quality of dietary protein. While processing is frequently associated with improved in-vitro

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