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In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes
Sandy Van Buggenhout, Marie Alminger, Lien Lemmens, Ines Colle, Griet Knockaert, Katlijn Moelants, Ann Van Loey, Marc HendrickxVolume:
21
Year:
2010
Language:
english
DOI:
10.1016/j.tifs.2010.09.010
File:
PDF, 200 KB
english, 2010