Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Mohsen Ramezani, Olga Martín-Belloso, Laura Salvia-Trujillo

Journal title: Food Chemistry

Journal number: 456

Journal publisher: Elsevier BV

Published year: 2024

Published pages: 139978

DOI identifier: 10.1016/j.foodchem.2024.139978

ISSN: 0308-8146