In vitro haem solubility of red cell fraction of porcine blood under various treatments

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 719-725

  Liu, Tong Xun ^a   Wang, Jing ^a   Zhao, Mou Ming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Bioavailability; Digestion digestibility; Proteins; Solubility

Indexed keywords

ALCALASE; BIOAVAILABILITY; DEGREE OF HYDROLYSIS; DIGESTION/DIGESTIBILITY; ENZYME MIXTURES; GEL FILTRATION; HAEMOGLOBINS; IN-VITRO; MOLECULAR WEIGHT FRACTION; RED CELLS; SOLUBLE PEPTIDES;

BIOCHEMISTRY; BLOOD; CHROMATOGRAPHIC ANALYSIS; FILTRATION; HYDROLYSIS; MOLECULAR WEIGHT; PEPTIDES;

SOLUBILITY;

SUS;

EID: 77955625798     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02195.x     Document Type: Article

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