Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oil
| Autor: | Fernández-García, Elisabet, Mínguez-Mosquera, María Isabel, Pérez-Gálvez, Antonio |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2007 8(3):379-384 |
| Databáze: | ScienceDirect |
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