Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups

  1. Sánchez-Campillo, M.
  2. Larqué, E.
  3. González-Silvera, D.
  4. Martínez-Tomás, R.
  5. García-Fernández, M.
  6. Avilés, F.
  7. Wellner, A.
  8. Bialek, L.
  9. Parra, S.
  10. Alminger, M.
  11. Zamora, S.
  12. Pérez-Llamas, F.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146 1873-7072

Argitalpen urtea: 2012

Alea: 133

Zenbakia: 1

Orrialdeak: 38-44

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2011.12.057 GOOGLE SCHOLAR