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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2024

Alea: 455

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2024.139820 GOOGLE SCHOLAR lock_openSarbide irekia editor