Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13668-023-00492-x.pdf
Reference113 articles.
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3. Sun X, Xu Y, Zhao L, Yan H, Wang S, Wang D. The stability and bioaccessibility of fucoxanthin in spray-dried microcapsules based on various biopolymers. RSC Adv. 2018;8(61):35139–49.
4. Zapata M, Fraga S, Rodríguez F, Garrido JL. Pigment-based chloroplast types in dinoflagellates. Mar Ecol Prog Ser. 2012;465(3):33–52.
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