Figure 1. Effect of digestion time on degree of hydrolysis obtained from digested meats. Different superscripts (a, b, c) indicated the significant difference (p<0.05) among the data in the same digestion time

From

Biological Properties of Peptide Released by in-vitro Stimulated Digestion of Cooked Meats

Suwaluk R., Chansuwan W., Sirinupong N., Chinachoti P.

Journal of Food and Nutrition Research. 2021, 9(2), 87-95 doi:10.12691/jfnr-9-2-5