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pro vyhledávání: '"Celal Degerli"'
Autor:
Torsten Bohn, Yvan Larondelle, Charles Desmarchelier, Giulia Dingeo, Patrick Borel, Celal Degerli, Thomas Schleeh, Mohammed Iddir
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 291, pp.157-166. ⟨10.1016/j.foodchem.2019.04.003⟩
Food Chemistry (291), 157-166 . (2019)
Food Chemistry, 2019, 291, pp.157-166. ⟨10.1016/j.foodchem.2019.04.003⟩
Food Chemistry, Vol. 291, no.291, p. 157-166 (2019)
Food Chemistry, Elsevier, 2019, 291, pp.157-166. ⟨10.1016/j.foodchem.2019.04.003⟩
Food Chemistry (291), 157-166 . (2019)
Food Chemistry, 2019, 291, pp.157-166. ⟨10.1016/j.foodchem.2019.04.003⟩
Food Chemistry, Vol. 291, no.291, p. 157-166 (2019)
International audience; Carotenoids are lipophilic phytochemicals; their intake has been associated with reduced chronic diseases. However, their absorption depends on emulsification during digestion and incorporation into mixed micelles, requiring d