| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540859 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠An optimised soup increases the β-carotene concentration in chylomicron. ⺠Chylomicrons from an optimised soup consumer increases antioxidant effect in HepG2. ⺠It is possible to produce a soup with bioactive ingredients for promoting health.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa Sánchez-Campillo, Elvira Larqué, Daniel González-Silvera, Rebeca MartÃnez-Tomás, Manuel GarcÃa-Fernández, Francisco Avilés, Anna Wellner, Lucy Bialek, Soledad Parra, Marie Alminger, Salvador Zamora, Francisca Pérez-Llamas,