Highlights•Design of functional food should be driven by availability experiments.•Food
components modulate carotenoid bioaccessibility.•Limiting steps must be overcame for …

The bioaccessibility of carotenoids impacts the design of functional foods | CiNii Research
CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データを …

Since carotenoids are bioactive compounds that present low oral bioavailability, the
knowledge of the steps limiting their bioavailability is mandatory for the design of functional …

Since carotenoids are bioactive compounds that present low oral bioavailability, the
knowledge of the steps limiting their bioavailability is mandatory for the design of functional …

Since carotenoids are bioactive compounds that present low oral bioavailability, the
knowledge of the steps limiting their bioavailability is mandatory for the design of functional …

Since carotenoids are bioactive compounds that present low oral bioavailability, the
knowledge of the steps limiting their bioavailability is mandatory for the design of functional …