Work

Lipid Digestibility : interplay of emulsion structure and polyphenol addition.

Year: 2024

Type: conference-paper

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Loffredi, Eleonora, Pédrono, Frédérique, Ossemond, Jordane, Ménard, Olivia, Alamprese, Cristina

Institutions: Science et Technologie du Lait et de l'Oeuf, University of Milan

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4417309189

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