Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient-Reference-Cited by-同舟云学术

Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

Published:2017-02 Issue: Volume:216 Page:37-44
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gómez-Estaca J.^ORCID,Calvo M.M.,Álvarez-Acero I.,Montero P.,Gómez-Guillén M.C.

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. UV/visible spectroscopy;Britton,1995

5. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil;Cai;European Journal of Lipid Science and Technology,2013

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