| 标题 |
Turmeric, red pepper, and black pepper affect carotenoids solubilized micelles properties and bioaccessibility: Capsaicin/piperine improves and curcumin inhibits carotenoids uptake and transport in Caco-2 cells |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:S. Shilpa; Hulikere Jagdish Shwetha; M. Perumal; Rudrappa Ambedkar; M. Hanumanthappa; et al 出版日期:2021-10-17 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)