The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions - Concepedia

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The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

DOI Full Paper Access

92

Citations

35

References

2014

Year

Tina A.J. Verrijssen, Lieselot Balduyck, Stefanie Christiaens, Ann Van Loey, Sandy Van Buggenhout, Marc Hendrickx

Food Research International

Food ChemistryBiomanufacturingEngineeringVitro BioaccessibilityIn Vitro FermentationFood AnalysisBiochemical EngineeringPectin Concentrationβ-Carotene-enriched EmulsionsFood ProcessingBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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