Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples
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Title
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 2, Pages 373-379
Publisher
Wiley
Online
2017-01-20
DOI
10.1111/1750-3841.13599
References
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