Astaxanthin
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28109-9_54
Reference100 articles.
1. Ahmadi AR, Ayazi-Nasrabadi R. Astaxanthin protective barrier and its ability to improve the health in patients with COVID-19. Iran J Microbiol. 2021;13(4):434.
2. Ahmadkelayeh S, Hawboldt K. Extraction of lipids and astaxanthin from crustacean by-products: a review on supercritical CO2 extraction. Trends Food Sci Technol. 2020;103:94–108.
3. Alarcón-Alarcón C, Inostroza-Riquelme M, Torres-Gallegos C, Araya C, Miranda M, Sánchez-Caamaño JC, Moreno-Villoslada I, Oyarzun-Ampuero FA. Protection of astaxanthin from photodegradation by its inclusion in hierarchically assembled nano and microstructures with potential as food. Food Hydrocoll. 2018;83:36–44.
4. Ambati RR, Phang SM, Ravi S, Aswathanarayana RG. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications – a review. Mar Drugs. 2014;12(1):128–52.
5. Ao X, Kim IH. Effects of astaxanthin produced by Phaffia rhodozyma on growth performance, antioxidant activities, and meat quality in Pekin ducks. Poult Sci. 2019;98(10):4954–60.
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