| 000 | 00945 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250517140428.0 | ||
| 264 | 0 | _c20170504 | |
| 008 | 201705s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2016.11.092 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMartínez-Delgado, Alejandra Anahí | |
| 245 | 0 | 0 |
_aChemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation. _h[electronic resource] |
| 260 |
_bFood chemistry _cJun 2017 |
||
| 300 |
_a23-30 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Review | ||
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aXanthophylls _xchemistry |
| 700 | 1 | _aKhandual, Sanghamitra | |
| 700 | 1 | _aVillanueva-Rodríguez, Socorro Josefina | |
| 773 | 0 |
_tFood chemistry _gvol. 225 _gp. 23-30 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2016.11.092 _zAvailable from publisher's website |
| 999 |
_c26876351 _d26876351 |
||