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  1. 1
    Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
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  2. 2
    Optimization of high‐pressure processing in extraction of astaxanthin from Penaeus monodon carapace using response surface methodology
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  3. 3
    Comparison between high-pressure processing and chemical extraction: Astaxanthin yield from six species of shrimp carapace
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  4. 4
    Antioxidant and antimicrobial activities of astaxanthin from Penaeus monodon in comparison between chemical extraction and High Pressure Processing (HPP)
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