Effects of dietary lipids on bioaccessibility and bioavailability of natural carotenoids

Author:

Yan Xueyu,Huang Jinman,Huang Leiheng,Luo Cong,Li Zexin,Xu Peng,Tan Kianann,Cheong Kit-Leong,Tan Karsoon

Publisher

Elsevier BV

Reference177 articles.

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3. Low bioavailability of dietary epoxyxanthophylls in humans;Asai;British Journal of Nutrition,2008

4. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges- randomized cross-over study;Aschoff;Molecular Nutrition & Food Research,2015

5. Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato);Azizah;International Food Research Journal,2009

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