Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)
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Title
Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)
Authors
Keywords
Excipient emulsion, Nanoemulsion, Bioaccessibility, Carotenoids, Gastrointestinal, Digestion
Journal
Food Biophysics
Volume 11, Issue 1, Pages 71-80
Publisher
Springer Nature
Online
2015-10-22
DOI
10.1007/s11483-015-9418-z
References
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