Courraud, Julie <br/><br/>
Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion.  [electronic resource] 

 -  Food chemistry  Jan 2013 
 - 871-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2012.08.076  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biological Availability<br/>Carotenoids--chemistry<br/>Cooking<br/>Daucus carota--chemistry<br/>Digestion<br/>Flour--analysis<br/>Humans<br/>Models, Biological<br/>Spinacia oleracea--chemistry<br/>Vitamin A--chemistry