GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion-Reference-Cited by-同舟云学术

GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion

Published:2017-01 Issue: Volume:9 Page:21-27
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Amyoony Jamal,Lin Xinjie,Wright Amanda Joyce

Funder

Department of Food Science

Natural Sciences & Engineering Research Council

Canadian Foundation for Innovation

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

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