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Shilpa, S. et al. (2021). 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. Journal of food science. 86 (11), pp. 4877-4891. [Online].