Determination and evaluation of canthaxanthin and β-apo-8’-carotenoid ethyl ester in chicken eggs and meat in Tianjin-Reference-Cited by-同舟云学术

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Determination and evaluation of canthaxanthin and β-apo-8’-carotenoid ethyl ester in chicken eggs and meat in Tianjin

Published:2024-09-13 Issue: Volume: Page:1-12
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Li Xinghua¹,Yang Siyu¹,Jin Weiyi¹,Jia Yeqing¹,An Kang²,Li Jianping¹,Zhang Yi¹

Affiliation:

1. Tianjin Centers for Disease Control and Prevention, Institute of Health Inspection and Testing, Tianjin, China

2. Shandong First Medical University & Shandong Academy of Medical Sciences, School of Public Health and Health Administration, Jinan, Shandong, China

Funder

Tianjin Health Research Project

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2024.2401973

Reference31 articles.

1. Simultaneous HPLC determination of carotenoids used as food coloring additives: applicability of accelerated solvent extraction

2. Determination of egg yolk xanthophylls by isocratic high-performance liquid chromatography

3. Toxicidad retinal por cantaxantina. Serie de casos

4. Comprehensive evaluation of perchlorate dietary exposure and health risks for Chinese adult males and breastfed infants

5. Chicken meat taste preferences, perceived risk of human infection with avian influenza virus, and self-reported chicken meat consumption in China

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