IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION

Ph.D

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Bibliographic Details
Main Author:	YAO YUANHANG
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2022
Subjects:	carotenoid, fats, bioaccessibility, bioavailability, absoprtion, emulsion
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/235381
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-235381
record_format	dspace
spelling	sg-nus-scholar.10635-2353812024-10-26T00:33:00Z IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION YAO YUANHANG FOOD SCIENCE & TECHNOLOGY Jung Eun Kim carotenoid, fats, bioaccessibility, bioavailability, absoprtion, emulsion Ph.D DOCTOR OF PHILOSOPHY (FOS) 2022-12-06T18:00:25Z 2022-12-06T18:00:25Z 2022-08-12 Thesis YAO YUANHANG (2022-08-12). IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/235381 0000-0003-0159-9070 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	carotenoid, fats, bioaccessibility, bioavailability, absoprtion, emulsion
spellingShingle	carotenoid, fats, bioaccessibility, bioavailability, absoprtion, emulsion YAO YUANHANG IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY YAO YUANHANG
format	Theses and Dissertations
author	YAO YUANHANG
author_sort	YAO YUANHANG
title	IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
title_short	IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
title_full	IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
title_fullStr	IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
title_full_unstemmed	IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
title_sort	impacts of the quantity, type and emulsification of dietary fats on carotenoid absorption
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/235381
_version_	1821220591647064064

IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION

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