Lutein, zeaxanthin, meso-zeaxanthin content in egg yolk and their absence in fish and seafood

✍ Scribed by Helen M. Rasmussen; Tawanda Muzhingi; Emily M.R. Eggert; Elizabeth J. Johnson

• Book ID: 119296266
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 496 KB
• Volume: 27
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2012.04.009