Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review-Reference-Cited by-同舟云学术

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

Published:2014-08 Issue:2 Volume:38 Page:125-135
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Lemmens Lien,Colle Ines,Van Buggenhout Sandy,Palmero Paola,Van Loey Ann,Hendrickx Marc

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference62 articles.

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5. Effects of thermal processing on the in vitro bioaccessibility and microstructure of β-carotene in orange-fleshed sweet potato;Bengtsson;Journal of Agricultural and Food Chemistry,2010

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