| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7593388 | Food Chemistry | 2015 | 7 Pages |
Abstract
To this aim, several commercial egg- and/or milk-based powder products have been processed by in gel or in solution digestion and analyzed in comparison to pure standard products. This strategy allowed to assess the reliability of the indications on proteins (as caseins, whey proteins and ovalbumin) declared in the label of several sport nutritional supplements.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristina De Ceglie, Cosima D. Calvano, Carlo G. Zambonin,