Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults-Reference-Cited by-同舟云学术

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults

Published:2020-10-09 Issue:21 Volume:64 Page:2000228
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Gleize Béatrice¹,Hiolle Manon²,Meunier Nathalie³,Pereira Bruno⁴,Richard Ruddy³⁴,Savary‐Auzeloux Isabelle⁵,Buffière Caroline⁵,Peyron Marie‐Agnès⁵,Halimi Charlotte⁶,Caris‐Veyrat Catherine¹,Nau Françoise²,Reboul Emmanuelle⁶^ORCID

Affiliation:

1. INRAE Avignon Université, UMR SQPOV Avignon 84914 France

2. STLO, INRAE AGROCAMPUS OUEST Rennes 35042 France

3. CHU Clermont‐Ferrand Centre de Recherche en Nutrition Humaine Auvergne Clermont‐Ferrand 63000 France

4. CHU Clermont‐Ferrand DRCI Clermont‐Ferrand 63000 France

5. INRAE, Unité de Nutrition Humaine, UMR1019 University Clermont Auvergne Clermont‐Ferrand F‐63000 France

6. Aix‐Marseille Université INRAE, INSERM, C2VN Marseille France

Publisher

Wiley

Subject

Food Science,Biotechnology

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