Small-Scale and Time Shortening Sample Preparation Procedure to Quantify Astaxanthin, Canthaxanthin, and β-Apo-8’-Carotenoic Acid Ethyl Ester in Hen’s Egg Yolk | Chapter 6 | New Innovations in Chemistry and Biochemistry Vol.8
Because eggs are highly nutritious, inexpensive, and readily available, they are a very important and basic food. It is critical…