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Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis 期刊论文
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2016, 卷号: 19, 期号: 10, 页码: 2349-2362
Authors:  Wu, Hua-Lian;  Wang, Guang-Hua;  Xiang, Wen-Zhou;  Li, Tao;  He, Hui;  Xiang, WZ (reprint author), Chinese Acad Sci, CAS Key Lab Trop Marine Bioresources & Ecol, Guangdong Key Lab Marine Mat Med, South China Sea Inst Oceanol, 164 West Xingang Rd, Guangzhou 510301, Guangdong, Peoples R China.
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Antioxidant Activity  Phycocyanin  Spirulina Platensis  Stability  Temperature  Stabilizing Agents  
Characterization of a Main Extracellular Matrix Autoenzyme from the Dermis of Sea Cucumber Stichopus monotuberculatus: Collagenase 期刊论文
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2016, 卷号: 19, 期号: 11, 页码: 2495-2509
Authors:  Zhong, Ming;  Hu, Chaoqun;  Ren, Chunhua;  Luo, Xing;  Cai, Yiming;  Hu, CQ (reprint author), Chinese Acad Sci, South China Sea Inst Oceanol, 164 West Xingang Rd, Guangzhou 510301, Guangdong, Peoples R China.
Adobe PDF(633Kb)  |  Favorite  |  View/Download:42/13  |  Submit date:2016/12/26
Autolysis  Dermis  Collagen  Collagenase  Sea Cucumber  Stichopus Monotuberculatus