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	Arginine improves the color stability of hemoglobin powder during freeze-drying and storage.
	Hou, Chengli; Song, Xuan; Li, Zheng; Wang, Wenting; Shen, Qingwu; Zhang, Dequan*
刊名	Food science & nutrition
	2019
卷号	7期号:5页码:1677-1684
关键词	arginine blood color hemoglobin stability
ISSN号	2048-7177
DOI	10.1002/fsn3.1004
URL标识	查看原文
WOS记录号	WOS:000468799000013
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5134258
专题	湖南农业大学
作者单位	1.[Hou, Chengli 2.Li, Zheng 3.Zhang, Dequan 4.Song, Xuan 5.Wang, Wenting] Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing, Peoples R China.
推荐引用方式 GB/T 7714	Hou, Chengli,Song, Xuan,Li, Zheng,et al. Arginine improves the color stability of hemoglobin powder during freeze-drying and storage.[J]. Food science & nutrition,2019,7(5):1677-1684.
APA	Hou, Chengli,Song, Xuan,Li, Zheng,Wang, Wenting,Shen, Qingwu,&Zhang, Dequan*.(2019).Arginine improves the color stability of hemoglobin powder during freeze-drying and storage..Food science & nutrition,7(5),1677-1684.
MLA	Hou, Chengli,et al."Arginine improves the color stability of hemoglobin powder during freeze-drying and storage.".Food science & nutrition 7.5(2019):1677-1684.

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