In vitro and In vivo antioxidant properties of paprika...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 9

In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions

Jimenez-Escobar, M.P., Pascual-Mathey, L.I., Beristain, C.I., Flores-Andrade, E., Jiménez, M., Pascual-Pineda, L.A.
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108694
Date:
September, 2019
File:
PDF, 3.08 MB
english, 2019
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