In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food.
Tomás García-CayuelaBeatriz Nuño-EscobarJorge Welti-ChanesM Pilar CanoPublished in: Journal of the science of food and agriculture (2018)
The higher fat content in whole milk exerted a significant influence on carotenoid bioaccessibility, especially when using freeze-dried persimmon whole fruit. © 2017 Society of Chemical Industry.