In vitro bioaccessibility of β-carotene in pumpkin and butternut squash subjected to different cooking methods

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In vitro bioaccessibility of β-carotene in pumpkin and butternut squash subjected to different cooking methods

β-carotene, a type of provitamin A, is beneficial to our health. However, the compound needs to be released from its food matrix before being utilised by the body. Thus, understanding the bioaccessibility of β-carotene in the food consumed is a crucial step. The objective of this study was to determ...

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Bibliographic Details
Main Authors:	Koh, S. H., Loh, Su Peng
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/59701/ http://psasir.upm.edu.my/id/eprint/59701/1/%2824%29.pdf

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