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Fucoxanthin bioavailability from fucoxanthin-fortified milk: In vivo and in vitro study

Il-Kyoon Mok1, Jae Kwon Lee2, Jeong Hwa Kim3

  • 1Systems Biotechnology Research Center, KIST Gangneung Institute of Natural Products, Gangneung, Gangwon-do 25451, Republic of Korea; Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon-do 210-702, Republic of Korea.

Food Chemistry
|April 16, 2018
PubMed

Keywords:
BioaccessibilityBioavailabilityFucoxanthinPhaeodactylum tricornutumSkimmed milk

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