Lilian Mariutti
lattes.cnpq.br
0000-0002-6971-6467
State University of Campinas
4 papers found
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Trust your gut: Bioavailability and bioaccessibility of dietary compounds
Whey Peptide–Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts
Comparison of Two Static in Vitro Digestion Methods for Screening the Bioaccessibility of Carotenoids in Fruits, Vegetables, and Animal Products
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
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