Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat.
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G. Picone | F. Capozzi | L. Laghi | M. Di Nunzio | A. Bordoni | V. Valli | E. Szerdahelyi | E. Marcolini | E. Babini | A. Maczó | Mattia Di Nunzio