High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

  1. Svelander, C.A.
  2. Lopez-Sanchez, P.
  3. Pudney, P.D.
  4. Schumm, S.
  5. Alminger, M.A.
Revista:
Journal of Food Science

ISSN: 0022-1147 1750-3841

Ano de publicación: 2011

Volume: 76

Número: 9

Tipo: Artigo

DOI: 10.1111/J.1750-3841.2011.02418.X GOOGLE SCHOLAR

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