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

Xia, Ziyuan

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] - Journal of food science Feb 2017 - 373-379 p. digital

Publication Type: Comparative Study; Journal Article

1750-3841

10.1111/1750-3841.13599 doi


Biological Availability
Corn Oil--chemistry
Diet, Fat-Restricted
Diet, High-Fat
Digestion
Emulsions--chemistry
Fats--chemistry
Gastrointestinal Tract--metabolism
Humans
Models, Biological
Polysorbates--chemistry
Surface-Active Agents--chemistry
beta Carotene--chemistry