How food matrix modulates carotenoid bioavailability in goji berries (Lycium barbarum L.): A multilevel comparison of pure compounds, chromoplasts, and whole pulp using in vitro digestion and Caco-2 cell model
- DOI
- 10.1016/j.foodchem.2026.151944
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151944,
title = {How food matrix modulates carotenoid bioavailability in goji berries (Lycium barbarum L.): A multilevel comparison of pure compounds, chromoplasts, and whole pulp using in vitro digestion and Caco-2 cell model},
author = {Fan Wu and Nan Chen and Yu Peng and Jingyu Gao and Mo Li and Yuanying Ni and Xin Wen},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151944},
url = {https://doi.org/10.1016/j.foodchem.2026.151944}
}RIS
TY - JOUR TI - How food matrix modulates carotenoid bioavailability in goji berries (Lycium barbarum L.): A multilevel comparison of pure compounds, chromoplasts, and whole pulp using in vitro digestion and Caco-2 cell model AU - Fan Wu AU - Nan Chen AU - Yu Peng AU - Jingyu Gao AU - Mo Li AU - Yuanying Ni AU - Xin Wen PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151944 UR - https://doi.org/10.1016/j.foodchem.2026.151944 ER -
APA
Wu, F., Chen, N., Peng, Y., Gao, J., Li, M., Ni, Y., & Wen, X. (2026). How food matrix modulates carotenoid bioavailability in goji berries (Lycium barbarum L.): A multilevel comparison of pure compounds, chromoplasts, and whole pulp using in vitro digestion and Caco-2 cell model. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151944
Source records
- crossref · retrieved 2026-11-10T20:02:21.672Z