In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum)

被引：0
|
作者：
Alessandro Pugliese
Yvonne O’Callaghan
Rosa Tundis
Karen Galvin
Francesco Menichini
Nora O’Brien
Monica Rosa Loizzo
机构：
[1] University of Calabria,Department of Pharmacy, Health and Nutritional Sciences
[2] University College Cork,School of Food and Nutritional Sciences
来源：
European Journal of Nutrition | 2014年 / 53卷
关键词：
Digestion; Phytochemicals; Vegetables; HPLC; Domestic processing;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：501 / 510
页数：9
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    Pugliese, Alessandro
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    [J]. EUROPEAN JOURNAL OF NUTRITION, 2014, 53 (02) : 501 - 510
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    [J]. PROCEEDINGS OF THE NUTRITION SOCIETY, 2010, 69 (OCE6) : E509 - E509
  • [3] The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species)
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    [J]. FOOD CHEMISTRY, 2013, 141 (03) : 2606 - 2613
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