Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

1. Bravo-Núñez, Á.
2. Salvia-Trujillo, L.
3. Halimi, C.
4. Martín-Belloso, O.
5. Reboul, E.

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DOI: 10.1016/J.FOODCHEM.2024.139820 GOOGLE SCHOLAR lock_openOpen Access editor