| Publicaties (2) |
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| A1 publicaties (2) [show] |
 Van Hecke, T.; De Smet, S. (2021). The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish. Foods 10(11): 2832. https://dx.doi.org/10.3390/foods10112832, meer- Van Hecke, T.; Goethals, S.; Vossen, E.; De Smet, S. (2019). Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion. Mol. Nutr. Food Res. 63(22): 1900404. https://hdl.handle.net/10.1002/mnfr.201900404, meer
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