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Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on

Lien Lemmens1, Ines J P Colle, Sandy Van Buggenhout

  • 1Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

Journal of Agricultural and Food Chemistry
|March 8, 2011
PubMed

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