Event submissions
Published
This submission belongs to the session d. Chemical and Nutritional Content of Foods of the event Foods: Bioactives, Processing, Quality and Nutrition
Published date
01 Apr, 2013
Citation
Jean-Michel Chardigny, Jean-François Martin, Anthony Fardet, Characterization of the lipotropic potential of plant-based foods, in Proceedings of Foods: Bioactives, Processing, Quality and Nutrition, 10 April–12 April 2013, MDPI: Basel, Switzerland, doi: 10.3390/bpqn2013-01164
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Characterization of the lipotropic potential of plant-based foods
Anthony Fardet
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Jean-François Martin
Jean-Michel Chardigny
Abstract
Keywords
Lipotropes
Plant-based foods
Lipotropic capacity
Technological processes
Consumption