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Adaption of an
in vitro
digestion method to screen carotenoid liberation and
in vitro
accessibility from differently processed spinach preparations
Jane Nygaard Eriksen, Amy Y Luu,
Lars Ove Dragsted
, Eva Arrigoni
Ernæring og Sundhed
20
Citationer (Scopus)
61
Downloads (Pure)
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in vitro
digestion method to screen carotenoid liberation and
in vitro
accessibility from differently processed spinach preparations'. Sammen danner de et unikt fingeraftryk.
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Alfabetisk
Landbrug og biologi
in vitro digestion
82%
carotenes
74%
spinach
68%
lutein
60%
carotenoids
56%
lipids
24%
methodology
18%
peanut oil
14%
steaming
13%
butter
13%
green leafy vegetables
12%
olive oil
11%
bioavailability
10%
leaves
9%
heat treatment
9%
Medicin og biovidenskab
Spinacia oleracea
100%
Carotenoids
80%
Lutein
66%
Digestion
61%
In Vitro Techniques
29%
Fats
28%
Peanut Oil
14%
Butter
13%
Olive Oil
11%
Vegetables
9%
Biological Availability
8%
Hot Temperature
7%
Food
6%
Kemiske forbindelser
Lutein
93%
Carotenoid
74%
Fat
52%
Leaf Like Crystal
22%
Peanut Oil
19%
Dark Green
19%
Butter
18%
Olive Oil
15%
Bioavailability
13%
Food
9%