Effect of L-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

Food Science and Biotechnology

Volumn 21, Issue 3, 2012, Pages 669-674

  Zhou, Cunliu ^a   Wang, Hui ^a   Chen, Yunlong ^a   Chen, Conggui ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Color stability; Freeze drying; Hemoglobin derivatives; Porcine red blood cell (RBC); Storage

Indexed keywords

COLOR STABILITY; FREEZE-DRYING; L-CYSTEINE; RED BLOOD CELL;

AMINO ACIDS; BLOOD; CELLS; CHLORINE COMPOUNDS; ENERGY STORAGE; HEMOGLOBIN; LOW TEMPERATURE DRYING; SUGARS;

COLOR;

EID: 84865223732     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0087-0     Document Type: Article

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