Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation

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DOI:10.1016/j.fochx.2026.103515
作者：Hui Wang ,?Changjin Yu ,?Zhen Wang ,?Lingshen Zhao ,?Xuehua Zhang ,?Mingming Zhu ,?Hanjun Ma
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated the effect of various thermal processing methods (steaming, boiling, roasting, and frying) on the protein digestibility of dry fermented sausages. The results showed

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