Cite

    Grassby, T., Mandalari, G., Grundy, M. M., Edwards, C. H., Bisignano, C., Trombetta, D., Smeriglio, A., Chessa, S., Ray, S., Sanderson, J., Berry, S. E., Ellis, P. R., & Waldron, K. W. (2017). in vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism. Journal of functional foods, 37, 263–271. http://access.bl.uk/ark:/81055/vdc_100050159560.0x00001c