Influence of Spinach Genotype and Processing Method on Chlorophyll and Carotenoid Bioaccessibility in the Upper and Lower Gastrointestinal Tract.

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dc.contributor.advisorMario Ferruzzi, Chair
dc.contributor.advisorMassimo Iorizzo, Member
dc.contributor.advisorMary Ann Lila, Member
dc.contributor.advisorEdward Foegeding, Member
dc.contributor.authorHayes, Micaela D
dc.date.accepted2021-06-24
dc.date.accessioned2021-07-01T12:31:02Z
dc.date.available2021-07-01T12:31:02Z
dc.date.defense2021-05-13
dc.date.issued2021-05-13
dc.date.released2021-07-01
dc.date.reviewed2021-05-20
dc.date.submitted2021-05-18
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.identifier.otherdeg25747
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/38893
dc.titleInfluence of Spinach Genotype and Processing Method on Chlorophyll and Carotenoid Bioaccessibility in the Upper and Lower Gastrointestinal Tract.

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