Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

1. Ramezani, M.
2. Martín-Belloso, O.
3. Salvia-Trujillo, L.

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DOI: 10.1016/J.FOODCHEM.2024.139978 GOOGLE SCHOLAR lock_openAcceso abierto editor

Fuente de los datos: Scopus