The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis. (2014)
Attributed to:
Emulsion structure: a novel mechanism of delivering fatty acids to regulate gut function and satiety.
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1017/s0007114514002414
PubMed Identifier: 25351860
Publication URI: http://europepmc.org/abstract/MED/25351860
Type: Journal Article/Review
Volume: 112
Parent Publication: The British journal of nutrition
Issue: 9
ISSN: 0007-1145