Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)
Crossref DOI link: https://doi.org/10.1007/s11483-015-9418-z
Published Online: 2015-10-22
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Ruojie
Zhang, Zipei
Zou, Liqiang
Xiao, Hang
Zhang, Guodong
Decker, Eric Andrew
McClements, David Julian
Text and Data Mining valid from 2015-10-22