Goji Berry (<i>Lycium Barbarum</i> L.) Carotenoids Enrichment through 'Green' Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage.

Under accelerated storage, the yellowness (b*) of both types of ghee showed a decreasing trend, with FG0 losing almost all of its yellowness (2.74 at 30 days), and GG0 showed a decreasing trend to 28.98 after 30 days of storage ( Figure 1 A,C).

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