Food Research International
 2025
DOI: 10.1016/j.foodres.2024.115430
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Bioavailability of encapsulated rosmarinic acid and β-Carotene in beef Sausages: A Caco-2 cell study

Hadiza Kabir Bako,
Isaiah Henry Ibeogu,
Muhammad Shahar Yar
et al.
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