EFFECTS OF pH, TEMPERATURE AND ENZYME TO SUBSTRATE RATIO ON THE ANTIOXIDANT ACTIVITY OF PORCINE HEMOGLOBIN HYDROLYSATE PREPARED WITH PEPSIN

✍ Scribed by QIAN SUN; YONGKANG LUO; HUIXING SHEN; XIN HU

• Book ID: 111337698
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 350 KB
• Volume: 35
• Category: Article
• ISSN: 0145-8884
• DOI: 10.1111/j.1745-4514.2010.00365.x