Xia, Ziyuan <br/><br/>
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 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.13599  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biological Availability<br/>Corn Oil--chemistry<br/>Diet, Fat-Restricted<br/>Diet, High-Fat<br/>Digestion<br/>Emulsions--chemistry<br/>Fats--chemistry<br/>Gastrointestinal Tract--metabolism<br/>Humans<br/>Models, Biological<br/>Polysorbates--chemistry<br/>Surface-Active Agents--chemistry<br/>beta Carotene--chemistry