Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

著者: Tiffany Antoine, Christèle Icard‐Vernière, Giulia Scorrano, Amal Salhi, Charlotte Halimi, Stéphane Georgé, Frédéric Carrière, Claire Mouquet‐Rivier, Emmanuelle Reboul - Food Chemistry 2020 被引用: 27