Effect of microencapsulated canthaxanthin and apo-ester on egg yolk color and antioxidant capacity in laying hens
Author:
Funder
Jiangsu Agriculture Research System
Publisher
Elsevier BV
Reference36 articles.
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2. Microencapsulation of microbial canthaxanthin with alginate and high methoxyl pectin and evaluation the release properties in neutral and acidic condition;Arab;Int. J. Biol. Macromol.,2019
3. Biofortificatin of hen eggs with natural and synthetic apo-ester and canthanxanthin and its physiochemical evaluation for quality parameters;Basharat;Food Sci. Technol.,2023
4. Effect of dietary canthaxanthin and iodine on the production performance and egg quality of laying hens;Damaziak;Poult. Sci.,2018
5. Carotenoid enrichment in eggs: From biochemistry perspective;Dansou;Anim. Nutr.,2023
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