论文题目：Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

论文概要：Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

论文类型：*

第一作者：刘成梅

通讯作者：刘成梅

参与作者：刘成梅

发表期刊名称：FOOD RESEARCH INTERNATIONAL

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2016

卷、期、页：*

ISSN号：*

关键字：Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

摘要：Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes