Skip to Main content Skip to Navigation
Journal articles

Importance of digestive mucus and mucins for designing new functional food ingredients

Document type :
Journal articles
Complete list of metadata

https://hal.univ-lorraine.fr/hal-02450495
Contributor : Magali Genay <>
Submitted on : Thursday, January 23, 2020 - 8:32:43 AM
Last modification on : Wednesday, March 17, 2021 - 3:39:45 AM

Links full text

Identifiers

Citation

Mounira Kebouchi, Zeeshan Hafeez, Yves Le Roux, Annie Dary-Mourot, Magali Genay. Importance of digestive mucus and mucins for designing new functional food ingredients. Food Research International, Elsevier, 2020, 131, pp.1-10. ⟨10.1016/j.foodres.2019.108906⟩. ⟨hal-02450495⟩

Share

Metrics

Record views

165