Effects of fermentation on protein profile of coffee by-products and its relationship with internal protein structure measured by vibrational spectroscopy.
Animal bioscience（2023）
摘要
Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.
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关键词
by-product,coffee processing,fermentation,nutrient availability,protein molecular structure,vibrational spectroscopy
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