Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions
Crossref DOI link: https://doi.org/10.1007/s40071-015-0120-z
Published Online: 2016-02-23
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Takeungwongtrakul, Sirima
Benjakul, Soottawat
Funding for this research was provided by:
Prince of Songkla University (TH)
License valid from 2016-02-23