Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties
Author:
Affiliation:
1. Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
2. Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15186
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4. Bioavailability of Non-Provitamin A Carotenoids
5. Host‐related factors explaining interindividual variability of carotenoid bioavailability and tissue concentrations in humans;Bohn T.;Molecular Nutrition & Food Research,2017
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