Merve TOMAŞ, Osman SAĞDIÇ, Gizem ÇATALKAYA, Derya Kahveci KARINCAOĞLU, Esra Çapanoğlu GÜVEN

Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

Turkish Journal of Agriculture and Forestry

2019-Cilt: 43 - Sayı: 5

478-484

Carotenoids, extra virgin olive oil, food matrix, antioxidant, in vitro bioaccessibility

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