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

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https://hal.univ-lorraine.fr/hal-02450495
Contributor : Magali Genay <>
Submitted on : Thursday, January 23, 2020 - 8:32:43 AM
Last modification on : Tuesday, March 31, 2020 - 4:25:38 PM

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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, ⟨10.1016/j.foodres.2019.108906⟩. ⟨hal-02450495⟩

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