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February 16, 2012Journal of Agricultural and Food Chemistry

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

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MBMarie-Laure BaxUniversité Clermont AuvergneLALaurent AubryUniversité Clermont AuvergneCFClaude FerreiraInstitut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

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Bax et al. (2012) studied this question.

synapsesocial.com/papers/6a93cd54f92a43743f28b239https://doi.org/10.1021/jf205280y
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