Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids-Reference-Cited by-同舟云学术

Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids

Published:2022-07 Issue: Volume:381 Page:132256
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Hao,He Weizhao,Mahukpégo Dansou Dieudonné,Zhang Huiyan,Dwi Nugroho Ramdhan,Tang Chaohua,Guo Xiaoqing,Yu Yanan,Zhao Qingyu,Qin Yuchang,Zhang Junmin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. High-performance liquid chromatography separation and light-scattering detection of phospholipids from cooked beef;Caboni;Journal of Chromatography A,1994

5. Lipidomic investigation of eggs’ yolk: Changes in lipid profile of eggs from different conditions;Campos;Food Research International,2016

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