The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

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Title
The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods
Authors
Keywords
Boil cooking, Baking, Essential oils, Digestion model, Natural products
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 848-852
Publisher
Elsevier BV
Online
2015-10-20
DOI
10.1016/j.foodchem.2015.09.099

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