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Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
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Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
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Correction: Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation.

PeerJ

Sutto-Ortiz P, Camacho-Ruiz MLA, Kirchmayr MR, El Alaoui M, Camacho-Ruiz RM, Mateos-Díaz JC, Noiriel A, Carrière F, Abousalham A, Rodríguez JA.
PMID: 28828229
PeerJ. 2017 Aug 11;5. doi: 10.7717/peerj.3524/correction-1. eCollection 2017.

[This corrects the article DOI: 10.7717/peerj.3524.].

Cite
Sutto-Ortiz P, Camacho-Ruiz MLA, Kirchmayr MR, et al. Correction: Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation. PeerJ. 2017;5doi: 10.7717/peerj.3524/correction-1.
Sutto-Ortiz, P., Camacho-Ruiz, M. L. A., Kirchmayr, M. R., El Alaoui, M., Camacho-Ruiz, R. M., Mateos-Díaz, J. C., Noiriel, A., Carrière, F., Abousalham, A., & Rodríguez, J. A. (2017). Correction: Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation. PeerJ, 5. https://doi.org/10.7717/peerj.3524/correction-1
Sutto-Ortiz, Priscila, et al. "Correction: Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation." PeerJ vol. 5 (2017). doi: https://doi.org/10.7717/peerj.3524/correction-1
Sutto-Ortiz P, Camacho-Ruiz MLA, Kirchmayr MR, El Alaoui M, Camacho-Ruiz RM, Mateos-Díaz JC, Noiriel A, Carrière F, Abousalham A, Rodríguez JA. Correction: Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation. PeerJ. 2017 Aug 11;5. doi: 10.7717/peerj.3524/correction-1. eCollection 2017. PMID: 28828229; PMCID: PMC5556489.
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Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2022 May 01;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2022). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2022): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2022 May 01;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
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Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation.

PeerJ

Sutto-Ortiz P, Camacho-Ruiz MLA, Kirchmayr MR, Camacho-Ruiz RM, Mateos-Díaz JC, Noiriel A, Carrière F, Abousalham A, Rodríguez JA.
PMID: 28695068
PeerJ. 2017 Jul 06;5:e3524. doi: 10.7717/peerj.3524. eCollection 2017.

Novel microbial phospholipases A (PLAs) can be found in actinomycetes which have been poorly explored as producers of this activity. To investigate microbial PLA production, efficient methods are necessary such as high-throughput screening (HTS) assays for direct search of...

Cite
Sutto-Ortiz P, Camacho-Ruiz MLA, Kirchmayr MR, et al. Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation. PeerJ. 2017;5:e3524doi: 10.7717/peerj.3524.
Sutto-Ortiz, P., Camacho-Ruiz, M. L. A., Kirchmayr, M. R., Camacho-Ruiz, R. M., Mateos-Díaz, J. C., Noiriel, A., Carrière, F., Abousalham, A., & Rodríguez, J. A. (2017). Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation. PeerJ, 5e3524. https://doi.org/10.7717/peerj.3524
Sutto-Ortiz, Priscila, et al. "Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation." PeerJ vol. 5 (2017): e3524. doi: https://doi.org/10.7717/peerj.3524
Sutto-Ortiz P, Camacho-Ruiz MLA, Kirchmayr MR, Camacho-Ruiz RM, Mateos-Díaz JC, Noiriel A, Carrière F, Abousalham A, Rodríguez JA. Screening of phospholipase A activity and its production by new actinomycete strains cultivated by solid-state fermentation. PeerJ. 2017 Jul 06;5:e3524. doi: 10.7717/peerj.3524. eCollection 2017. PMID: 28695068; PMCID: PMC5501967.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy Download .nbib Format: NLM
Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M.
PMID: 34923401
Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

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 and were studied in...

Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
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Showing 1 to 12 of 13 entries