| http://www.w3.org/ns/prov#value | - This compound occurs naturally in a wide variety of living organisms including microalgae (Haematococcus pluvialis, Chlorella zofingiensis, and Chlorococcum sp.), fungi (red yeast Phaffia rhodozyma), complex plants, seafood, and some birds such as flamingos and quail; it is reddish-coloured, and gives salmon, shrimp and lobster their distinctive colouration [17].
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