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Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene.
Yu, Jiahao; Gleize, Béatrice; Zhang, Lianfu; Caris-Veyrat, Catherine; Renard, Catherine M G C.
Afiliación
  • Yu J; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China and State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univer
  • Gleize B; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France. catherine.renard@inrae.fr.
  • Zhang L; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China. lianfu@jiangnan.edu.cn.
  • Caris-Veyrat C; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France. catherine.renard@inrae.fr.
  • Renard CMGC; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France. catherine.renard@inrae.fr.
Food Funct ; 11(6): 5122-5132, 2020 Jun 24.
Article en En | MEDLINE | ID: mdl-32432278
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carotenoides / Solanum lycopersicum / Cebollas / Alimentos Idioma: En Revista: Food Funct Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carotenoides / Solanum lycopersicum / Cebollas / Alimentos Idioma: En Revista: Food Funct Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido