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Published in 2018 at "Food Science and Technology International"
DOI: 10.1590/fst.31316
Abstract: Astaxanthin (3,3-dihydroxy-β,β-carotene-4,4-dione) is a ketocarotenoid, oxidized form of β-carotene being responsible for the pink to red pigmentation and widely distributed in aquatic animals such as shrimp, salmon, trout, and lobster (Stepnowski et al., 2005; Higuera-Ciapara…
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Keywords:
drying extraction;
pink;
pink shrimp;
shrimp waste ... See more keywords