Different Effects of Microwave and Ultrasound on the Stability of (all-E)-Astaxanthin
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061876d
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