Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.
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DOI: 10.1016/j.foodchem.2021.131824
Abstract: The bioavailability impact of serum lipids in compound chocolate products based on structured lipids was studied. Compound chocolate products containing fat with and without structured lipids were digested in vitro under simulated gastrointestinal lipolysis conditions… read more here.
Keywords: structured lipids; compound chocolate; compound; serum lipids ... See more keywords