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Plant Food Structure and Lipid Digestibility

First Author: Grundy, ML

Attributed to: Structured Emulsions and Interfaces funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: https://www.springer.com/gp/book/9783030569082

Type: Book Chapter

Book Title: Bioaccessibility and Digestibility of Lipids from Food (2021)

Page Reference: 113-131

ISBN: 978-3-030-56908-2