Thermal disruption of the food matrix of biofortified lettuce varieties modifies absorption of carotenoids by Caco-2 cells

Published 2019 View Full Article

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Title
Thermal disruption of the food matrix of biofortified lettuce varieties modifies absorption of carotenoids by Caco-2 cells
Authors
Keywords
Biofortified crops, Lettuce, Lutein, β-Carotene, Bioaccessibility, In vitro digestion, Caco-2 cells, Cooking
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125443
Publisher
Elsevier BV
Online
2019-08-29
DOI
10.1016/j.foodchem.2019.125443

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