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Bioavailability of Food Supplements
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Close date
2026-04-17
Description
Literature review on how different novel formulations of available food supplements, including but not limited to lipid-based preparations such as liposomes, micelles, emulsions and nanoparticles, as well as non-lipid-based preparations such as micronisation and co-formulation with polysaccharides, affect the bioavailability of food supplements and their toxicokinetics.
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