The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview-Reference-Cited by-同舟云学术

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Published:2020-05 Issue: Volume:99 Page:389-401
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Mapelli-Brahm Paula,Barba Francisco J.,Remize Fabienne,Garcia Cyrielle,Fessard Amandine,Mousavi Khaneghah Amin,Sant'Ana Anderson S.,Lorenzo Jose M.,Montesano Domenico,Meléndez-Martínez Antonio J.

Funder

COST

European Cooperation in Science and Technology

Conselho Nacional de Desenvolvimento Científico e Tecnológico

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

GAIN

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference182 articles.

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4. Functions, therapeutic applications, and synthesis of retinoids and carotenoids;Álvarez;Chemical Reviews,2014

5. A mitochondrial enzyme degrades carotenoids and protects against oxidative stress;Amengual;Federation of American Societies for Experimental Biology Journal: Official Publication of the Federation of American Societies for Experimental Biology,2011

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