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2007•Innovative Food Science & Emerging TechnologiesRequires access

Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil

Dámaso Hornero‐Méndez, María Isabel Mínguez‐Mosquera

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Key concepts: Food science, Bioavailability, Carotenoid, Carotene, Chemistry, Olive oil, beta-Carotene, Extraction (chemistry)

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