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Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles.

Tan Y, Li R, Liu C, Muriel Mundo J, Zhou H, Liu J, McClements DJ. Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles. Food Funct. 2020 Jan 29; 11(1):187-199.

View in: PubMed