Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans

Published 2011 View Full Article

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Title
Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans
Authors
Keywords
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Journal
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
Volume 57, Issue 3, Pages 209-215
Publisher
Center for Academic Publications Japan
Online
2011-09-09
DOI
10.3177/jnsv.57.209

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