Impact of food matrix and processing on lipid bioaccessibility: an in vitro comparison across minimally processed, processed, and ultra-processed foods

This dataset contains experimental data on the impact of food matrix and processing on the bioaccessibility of lipids, fatty acid methyl esters (FAMEs), and free fatty acids (FFAs), measured following in vitro digestion of different food matrices (canned mackerel, cream cheese, biscuits, and shelled walnuts).