Da Young Lee

Study on the Bioavailability of Chicken Tenderloin Protein Bars and Soy Beverages Enhanced with Myofibrillar Protein Hydrolysates from Korean Native Cattle

This study comparatively analyzed protein digestibility, molecular weight, free amino acid composition, and changes in bioavailability during in vitro digestion of chicken tenderloin protein bars and soy beverages fortified with myofibrillar protein hydrolysates from various Kore...