{"title":"Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation","authors":"T. Van Hecke, Jasper Van Pee, Stefaan De Smet","doi":"10.1016/j.lwt.2024.115854","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"27 26","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.lwt.2024.115854","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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