Effect of high pressure processing on astaxanthin stability

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 294-297

  Lerfall, Jørgen ^a   Birkeland, Sveinung ^b  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b NOFIMA   (Norway)

Author keywords

Astaxanthin; High pressure processing; Isomerisation; Stability

Indexed keywords

EID: 84890442399     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12271     Document Type: Article

References (17)

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