Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids
Hao Wang, Weizhao He, Dieudonné M. Dansou, Huiyan Zhang, Ramdhan Dwi Nugroho, Chaohua Tang, Xiaoqing Guo, Yanan Yu, Qingyu Zhao, Yuchang Qin, Junmin Zhang
Topics & Concepts
AstaxanthinDocosahexaenoic acidChemistryFood sciencePhosphatidylcholineFatty acidPhosphatidylethanolaminePolyunsaturated fatty acidBiochemistryPhospholipidCarotenoidMembraneFatty Acid Research and HealthAntioxidant Activity and Oxidative StressMeat and Animal Product Quality