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Arginine improves the color stability of hemoglobin powder during freeze‐drying and storage

To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine–hemoglobin (Arg‐Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) A...

詳細記述

保存先:
書誌詳細
出版年:Food Sci Nutr
主要な著者: Hou, Chengli, Song, Xuan, Li, Zheng, Wang, Wenting, Shen, Qingwu, Zhang, Dequan
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2019
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC6526692/
https://ncbi.nlm.nih.gov/pubmed/31139380
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1004
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