A Study on Enzymatic Hydrolysate of Red Blood Cell as Food Materials.

NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.33.6_375
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Food Science and Technology

Related search

Application of Enzymatic Hydrolysate of Red Blood Cell to Media Materials for Bacteria.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1986English

Red Blood Cell as an Adaptive Optofluidic Microlens

Nature Communications
AstronomyGeneticsMolecular BiologyBiochemistryChemistryPhysics
2015English

Editorial: Safety of Red Blood Cell Substitutes as Compared to Stored Donor Red Blood Cells

Artificial Cells, Blood Substitutes, and Biotechnology
2008English

A Study on Optimization of Fish Protein Hydrolysate Preparation by Enzymatic Hydrolysis From Tilapia Fish Waste Mince

International Journal of Current Microbiology and Applied Sciences
2017English

Red Blood Cell Adhesion on a Solid/Liquid Interface

Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
1996English

Immunodetection of Porcine Red Blood Cell Containing Food Ingredients Using a Porcine-Hemoglobin-Specific Monoclonal Antibody

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2017English

Red Blood Cell Transfusion Triggers in Acute Leukemia: A Randomized Pilot Study

Transfusion
AllergyImmunologyHematology
2016English

Effects of Ethanol on Red Blood Cell Rheological Behavior

Clinical Hemorheology and Microcirculation
PhysiologyCardiovascular MedicineHematologyCardiology
2014English

Effects of an Enzymatic Hydrolysate of Guar Gum on Postprandial Blood Glucose Level and Intestinal Transport in Mice and Rats.

Nippon Eiyo Shokuryo Gakkaishi
1992English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy