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Two-dimensional liquid chromatography analysis of all-trans-, 9-cis-, and 13-cis-astaxanthin in raw extracts from Phaffia rhodozyma.
Du, Xiping; Wang, Chun; Wu, Ling; Li, Zhipeng; Sadiq, Faizan Ahmed; Jiang, Zedong; Chen, Feng; Ni, Hui; Li, Qingbiao.
Afiliación
  • Du X; College of Food and Biological Engineering, Jimei University, Xiamen, P. R. China.
  • Wang C; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, P. R. China.
  • Wu L; Research Center of Food Biotechnology of Xiamen City, Xiamen, P. R. China.
  • Li Z; College of Food and Biological Engineering, Jimei University, Xiamen, P. R. China.
  • Sadiq FA; College of Food and Biological Engineering, Jimei University, Xiamen, P. R. China.
  • Jiang Z; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, P. R. China.
  • Chen F; Research Center of Food Biotechnology of Xiamen City, Xiamen, P. R. China.
  • Ni H; College of Food and Biological Engineering, Jimei University, Xiamen, P. R. China.
  • Li Q; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, P. R. China.
J Sep Sci ; 43(16): 3206-3215, 2020 Aug.
Article en En | MEDLINE | ID: mdl-32506706
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Basidiomycota / Extractos Vegetales Idioma: En Revista: J Sep Sci Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Basidiomycota / Extractos Vegetales Idioma: En Revista: J Sep Sci Año: 2020 Tipo del documento: Article