Enhanced water dispersibility and permeability through a Caco-2 cell monolayer of β-cryptoxanthin extracted from kumquats by complexation with casein-Reference-Cited by-同舟云学术

Enhanced water dispersibility and permeability through a Caco-2 cell monolayer of β-cryptoxanthin extracted from kumquats by complexation with casein

Published:2021-10 Issue: Volume:360 Page:129822
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oshima Tatsuya,Takahashi Koki,Inada Asuka,Yamasaki Masao,Yamasaki Yumi,Eto Nozomu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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