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Xuan Liu1,2, Jinfeng Bi1, Hang Xiao2,3

  • 1Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.

Journal of Agricultural and Food Chemistry
|September 12, 2015
PubMed

Keywords:
bioaccessibilitycarotenoidsexcipient emulsionsoil typethermal processingyellow pepper

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