Selective quantification of free fatty acids reveals matrix-dependent differences in lipid bioaccessibility

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).本数据集收录了关于食品基质（Food Matrix）与加工方式对脂质、脂肪酸甲酯（Fatty Acid Methyl Esters，FAMEs）及游离脂肪酸（Free Fatty Acids，FFAs）生物可及性影响的实验数据，相关检测通过对罐装鲭鱼、奶油奶酪、饼干与去壳核桃等不同食品基质开展体外消化后完成。