Arginine improves the color stability of hemoglobin powder during freeze‐drying and storage-Reference-Cited by-同舟云学术

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

Published:2019-03-31 Issue:5 Volume:7 Page:1677-1684
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hou Chengli¹,Song Xuan¹,Li Zheng¹,Wang Wenting¹,Shen Qingwu²,Zhang Dequan¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China

2. College of Food Science and Technology Hunan Agricultural University Changsha Hunan China

Funder

Fundamental Research Funds for Central Non-Profit Scientific Institution

National Agricultural Science and Technology Innovation Program in China

National Special Support Program for High-level Personnel Recruitment

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1004

Reference24 articles.

1. Equations for the spectrophotometric analysis of hemoglobin mixtures

2. Composition and color stability of carbon monoxide treated dried porcine blood

3. Use of carbon monoxide as a therapeutic agent: promises and challenges

4. Establishment of the Mouse as a Model Animal for the Study of Diabetic Cataracts

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