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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...
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| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2019
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| Témata: | |
| On-line přístup: | 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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