Liu, Xuan <br/><br/>
Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Sep 2015 
 - 8534-43 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.5b04217  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biological Availability<br/>Carotenoids--chemistry<br/>Cooking<br/>Emulsions--chemistry<br/>Excipients--chemistry<br/>Gastrointestinal Tract--chemistry<br/>Hot Temperature<br/>Humans<br/>Models, Biological<br/>Piper nigrum--chemistry<br/>Plant Extracts--chemistry