Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes
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DOI: 10.12691/jfnr-7-7-7
Abstract: This study was aimed to evaluate the effects of shrimp waste types (fresh head, cooked head, fresh shell and cooked shell) and of cooking these wastes on the properties of astaxanthin. The astaxanthin was subject… read more here.
Keywords: effects shrimp; fresh shrimp; shrimp waste; waste types ... See more keywords