NUT 5123 Bioaccessibility of Bioactive Components
1 crédit
Nutrition et aliments
Faculte des sciences de la sante
Occurrence, types, chemical structures and processing of bioactive components in foods. Food matrix effect on accessibility of bioactive components, and their applications in food production. Mechanistic basis of in vitro models and methods.
Volet:
Cours magistral
Terme proposées précédemment:
Automne