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Volumn 57, Issue , 2014, Pages 71-78

The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

Author keywords

Carotene; Concentration; Degree of methyl esterification; Digestion; Emulsion; In vitro bioaccessibility; Pectin

Indexed keywords

BIOACCESSIBILITY; DEGREE OF METHYL-ESTERIFICATION; EMULSION PROPERTIES; IN-VITRO DIGESTIONS; OIL-IN-WATER EMULSIONS; PECTIN; PECTIN CONCENTRATION; PHYSICOCHEMICAL PROCESS;

EID: 84893396085     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.031     Document Type: Article
Times cited : (88)

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