Bêta-cryptoxanthin from citrus juices : Assessment of bioaccessibility using an in vitro digestion/Caco-2 cell culture model
Dhuique-Mayer C., Reboul E., Caporiccio B., Besançon P., Amiot M.J., Borel P.. 2006. In : by Reinhold Carle, Andreas Schieber and Florian C. Stintzing (eds.). Pigments in food: A challenge to life sciences, 4th International Congress on Pigments in Food, Oct 9-12, 2006. Stuttgart-Hohenheim : Hohenheim University, p. 149-151. International Congress on Pigments in Food. 4, 2006-10-09/2006-10-12, Suttgart-Hohenheim (Allemagne).
Mots-clés : jus de fruits; caroténoïde; absorption digestive; biodisponibilité; mandarine; citron; orange douce; digestion; cryptoxanthine
Communication de congrès
Agents Cirad, auteurs de cette publication :
- Dhuique-Mayer Claudie — Persyst / UMR QUALISUD