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

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

Ph.D

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書目詳細資料
主要作者:	YAO YUANHANG
其他作者:	FOOD SCIENCE & TECHNOLOGY
格式:	Theses and Dissertations
語言:	English
出版:	2022
主題:	carotenoid, fats, bioaccessibility, bioavailability, absoprtion, emulsion
在線閱讀:	https://scholarbank.nus.edu.sg/handle/10635/235381
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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