Cargando…
Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D(3) Using In Vitro Digestion
In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D(3) of a model acid coagulated fresh cheese was evaluated. It was hypothesiz...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473692/ https://www.ncbi.nlm.nih.gov/pubmed/30857356 http://dx.doi.org/10.3390/gels5010016 |