Analysis of Palmitoyl Apo-astaxanthinals, Apo-astaxanthinones, and their Epoxides by UHPLC-PDA-ESI-MS
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
2. FeyeCon Carbon Dioxide Technologies, Rijnkade 17a, 1382 GA Weesp, The Netherlands
Funder
Ministerie van Onderwijs, Cultuur en Wetenschappen
Rijksdienst voor Ondernemend Nederland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503520q
Reference37 articles.
1. Microalgae as Sources of Carotenoids
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4. Factors Influencing the Chemical Stability of Carotenoids in Foods
5. Formation of apocarotenals and epoxycarotenoids from β-carotene by chemical reactions and by autoxidation in model systems and processed foods
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