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Volumn 57, Issue 3, 2011, Pages 209-215

Mayonnaise contributes to increasing postprandial serum ß-carotene concentration through the emulsifying property of egg yolk in rats and humans

Author keywords

carotene; Carrot; Egg yolk; Emulsification; Mayonnaise

Indexed keywords

BETA CAROTENE; VEGETABLE OIL;

EID: 80052778216     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.57.209     Document Type: Article
Times cited : (8)

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