Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/235381
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dc.titleIMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION
dc.contributor.authorYAO YUANHANG
dc.date.accessioned2022-12-06T18:00:25Z
dc.date.available2022-12-06T18:00:25Z
dc.date.issued2022-08-12
dc.identifier.citationYAO YUANHANG (2022-08-12). IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION. ScholarBank@NUS Repository.
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/235381
dc.language.isoen
dc.subjectcarotenoid, fats, bioaccessibility, bioavailability, absoprtion, emulsion
dc.typeThesis
dc.contributor.departmentFOOD SCIENCE & TECHNOLOGY
dc.contributor.supervisorJung Eun Kim
dc.description.degreePh.D
dc.description.degreeconferredDOCTOR OF PHILOSOPHY (FOS)
dc.identifier.orcid0000-0003-0159-9070
Appears in Collections:Ph.D Theses (Closed)

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