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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: | Castaneda, Nuria, Lee, Youngsoo |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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 |
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