Figure 2.

Integral area of α-amino acid and peptide proton regions of in vitro digested samples of PRC, Bresaola, and boiled potatoes. All data are means ± SD of at least three independent in vitro digestions. In each food matrix and spectral region, statistical analysis was by the one-way ANOVA with Tukey’s post hoc test to compare the release of soluble molecules at different time points (different letters indicate significant differences) and by the Student’s t-test to evaluate the effect of BVM at each time point (* at least p < 0.05).