In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions

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dc.contributor.authorFarfán Martínez, Mariel
dc.contributor.authorVillalón, Manuel J.
dc.contributor.authorOrtíz Scarlazetta, María Elena
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2016-05-10T18:06:13Z
dc.date.available2016-05-10T18:06:13Z
dc.date.issued2015
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/12752
dc.language.isoen
dc.relation.isformatofFood Chemistry (171), p. 266-271.
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.subject.otherCaseínaes_ES
dc.subject.otherLípidoses_ES
dc.subject.otherEmulsioneses_ES
dc.subject.otherQuimica de los alimentoses_ES
dc.titleIn vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsionses_ES
dc.typeartículo
sipa.codpersvinculados99264
sipa.codpersvinculados98643
sipa.codpersvinculados71999
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