Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples. [electronic resource]

By: Contributor(s): Producer: 20170502Description: 373-379 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 82
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Publication Type: Comparative Study; Journal Article

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