访.

Kevin de Castro Cogle1,2, Mirian T K Kubo1, Franck Merlier1

  • 1Université de Technologie de Compiègne, CNRS, UPJV, GEC, 60203 Compiègne, France.

PubMed
概括

这项研究模拟了诸如饼干和奶油等食品中的库尔库米诺酸生物可访问性. 它发现,宏观营养素和纤维含量显著影响黄素的吸收量,有助于产品开发.

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