Influence of nut structure and processing on lipid bioaccessibility and absorption
| العنوان: | Influence of nut structure and processing on lipid bioaccessibility and absorption |
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| المؤلفون: | C.-H. Li, G.V. Shelp, A.J. Wright |
| المصدر: | Current Opinion in Food Science. 49:100966 |
| بيانات النشر: | Elsevier BV, 2023. |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Applied Microbiology and Biotechnology, Food Science |
| تدمد: | 2214-7993 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::0ef5eb9d6c012762f057cb053a49a033 https://doi.org/10.1016/j.cofs.2022.100966 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........0ef5eb9d6c012762f057cb053a49a033 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 22147993 |
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