Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion.
- DOI
- 10.3390/foods15183196
- Published
- 2026 Sep 10
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183196,
title = {Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion.},
author = {Liu T and Xing S and Sun S and Du C and Wang X and Jiang W},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183196},
url = {https://doi.org/10.3390/foods15183196}
}RIS
TY - JOUR TI - Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion. AU - Liu T AU - Xing S AU - Sun S AU - Du C AU - Wang X AU - Jiang W PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183196 UR - https://doi.org/10.3390/foods15183196 ER -
APA
T, L., S, X., S, S., C, D., X, W., & W, J. (2026). Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183196
Source records
- pubmed · retrieved 2026-09-27T07:32:32.218Z