Work

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients

Year: 2016

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2016.04.037

Authors: Claudie Dhuique-Mayer, Adrien Servent, Adriana Descalzo, Claire Mouquet-Rivier, Marie-Josèphe Amiot, Nawel Achir

Institutions: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR QualiSud, Institut Agro Montpellier, Institut de Recherche pour le Développement, Nutrition et Alimentation des Populations aux Suds, Inserm, Aix-Marseille Université, Nutrition, Obésité et Risque Thrombotique, Centre de Recherche en CardioVasculaire et Nutrition

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Bioversity International, Agence Nationale de la Recherche

Award: Promoting sustainable Mediterranean food systems for good nutrition and health

OpenAlex ID: W2345354331

FWCI: 4.468

Cites: 34

Cited by: 24

Related to: 10