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Fatty acids attached to all-trans-astaxanthin alter its cis-trans equilibrium, and consequently its stability, upon

Wouter J C de Bruijn1, Yannick Weesepoel2, Jean-Paul Vincken1

  • 1Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands.

Food Chemistry
|October 17, 2015
PubMed

Keywords:
AstaxanthinAutoxidationDegradationFatty acid esterificationStabilityUHPLC–PDA–ESI-MS

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