Author:
Aschoff Julian K.,Knoblauch Katja,Hüttner Christian,Vásquez-Caicedo Ana Lucía,Carle Reinhold,Schweiggert Ralf M.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference49 articles.
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3. Aschoff, J. K., Rolke, C. L., Breusing, N., Bosy-Westphal, A., Högel, J., Carle, R., et al. (2015b). Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges—a randomized cross-over study. Molecular Nutrition & Food Research, 59(10), 1896–1904.
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