Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions
Salvia-Trujillo, L., Verkempinck, S.H.E., Zhang, X., Van Loey, A.M., Grauwet, T., Hendrickx, M.E.Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.05.053
Date:
May, 2018
File:
PDF, 2.59 MB
english, 2018