Cite
HARVARD Citation
Asensio-Grau, A. et al. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of functional foods. pp. 579-586. [Online].
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Asensio-Grau, A. et al. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of functional foods. pp. 579-586. [Online].