The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions - Concepedia

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The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

DOI Full Paper Access

58

Citations

32

References

2015

Year

Tina A.J. Verrijssen, S.H.E. Verkempinck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx

Food Hydrocolloids

Food ChemistryNutritionLow Fat EmulsionsLipid AnalysisBiochemistryIn Vitro FermentationFood AnalysisPhysiologyFood DigestionVitro β-Carotene BioaccessibilityLipid DigestionHealth Sciences

References

	Year	Citations

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