Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing.
Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. J Agric Food Chem. 2015 Sep 30; 63(38):8534-43.