Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients
Autor: | Dhuique-Mayer, Claudie, Servent, Adrien, Descalzo, Adriana, Mouquet-Rivier, Claire, Amiot, Marie-Josèphe, Achir, Nawel |
---|---|
Zdroj: | In Food Chemistry 1 November 2016 210:182-188 |
Databáze: | ScienceDirect |
Externí odkaz: |