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Stability of Astaxanthin from Xanthophyllomyces dendrorhous during Storage
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    Abstract:

    Stability studies were conducted on astaxanthin(carotenoids) of the broken yeast with alkali process.The degradation kinetics of pigment could be described by two first order equations with two different rate constants.The initial first order reaction was

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XU Xue-ming, CHEN Xiao-ming, JIN Zheng-yu. Stability of Astaxanthin from Xanthophyllomyces dendrorhous during Storage[J]. Journal of Food Science and Biotechnology,2006,25(4).

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