Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption

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dc.contributor.authorPichitpon Luasiri
dc.contributor.authorPapungkorn Sangsawad
dc.contributor.authorJaksuma Pongsetkul
dc.contributor.authorPramote Paengkoum
dc.contributor.authorChatsirin Nakharuthai
dc.contributor.authorSaranya Suwanangul
dc.contributor.authorSasikan Katemala
dc.contributor.authorNarathip Sujinda
dc.contributor.authorJukkrapong Pinyo
dc.contributor.authorJarunan Chainam
dc.contributor.authorChompoonuch Khongla
dc.contributor.authorSupaluk Sorapukdee
dc.date.accessioned2025-07-21T06:11:06Z
dc.date.issued2024-04-01
dc.description.abstractThis research aims to explore the nutritional and bioactive peptide properties of goat meat taken from various primal cuts, including the breast, shoulder, rib, loin, and leg, to produce these bioactive peptides during in vitro gastrointestinal (GI) digestion and absorption.
dc.identifier.doi10.5713/ab.23.0352
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/13458
dc.subjectDigestion
dc.subjectLoin
dc.subjectChicken breast
dc.subject.classificationProtein Hydrolysis and Bioactive Peptides
dc.titleExploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption
dc.typeArticle

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