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

 Because eggs are highly nutritious, inexpensive, and readily available, they are a very important and basic food. It is critical to improve residual monitoring of eggs in order to maintain their safety. The current chapter described a simple, small-scale, and

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