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

标题
The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods
作者
关键词
Boil cooking, Baking, Essential oils, Digestion model, Natural products
出版物
FOOD CHEMISTRY
Volume 196, Issue -, Pages 848-852
出版商
Elsevier BV
发表日期
2015-10-20
DOI
10.1016/j.foodchem.2015.09.099

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