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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
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accessibility from differently processed spinach preparations'. Sammen danner de et unikt fingeraftryk.
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Alfabetisk
Landbrug og biologi
bioavailability
10%
butter
13%
carotenes
74%
carotenoids
56%
green leafy vegetables
12%
heat treatment
9%
in vitro digestion
82%
leaves
9%
lipids
24%
lutein
60%
methodology
18%
olive oil
11%
peanut oil
14%
spinach
68%
steaming
13%
Medicin og biovidenskab
Biological Availability
8%
Butter
13%
Carotenoids
80%
Digestion
61%
Fats
28%
Food
6%
Hot Temperature
7%
In Vitro Techniques
29%
Lutein
66%
Olive Oil
11%
Peanut Oil
14%
Spinacia oleracea
100%
Vegetables
9%
Kemiske forbindelser
Bioavailability
13%
Butter
18%
Carotenoid
74%
Dark Green
19%
Fat
52%
Food
9%
Leaf Like Crystal
22%
Lutein
93%
Olive Oil
15%
Peanut Oil
19%