Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from in vitro models and a human bioavailability study
比较冻干蔬菜（添加到烘焙零食中）与未经加工蔬菜中槲皮素、芹菜素、萝卜硫素和类胡萝卜素的生物可及性、生物利用度和生物等效性：来自体外模型和人体生物利用度研究的证据
期刊:Journal of Functional Foods
影响因子:4
doi:10.1016/j.jff.2018.07.035
Perez-Moral, Natalia; Saha, Shikha; Philo, Mark; Hart, Dave J; Winterbone, Mark S; Hollands, Wendy J; Spurr, Mike; Bows, John; van der Velpen, Vera; Kroon, Paul A; Curtis, Peter J
