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Effects of thermal processing on protein quality and bioactivity of tilapia: Explored by <i>in vitro</i> and computer simulated digestion.

Food Chem X · 2026 · PMC13292467 · PMID 42358313

Europe PMCDOI
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an increasing trendP < 0.05actually significant
5 D, the reducing potential of the four samples showed an increasing trend as the digestion reaction progressed, with a significant ( P < 0.05) increase in the total reducing potential of the thermally processed samples compared to the raw samples at the I240 stage.

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