Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Pei-zhou Yang"'
Autor:
Min Pang, Zhi Gang Hou, Pei Zhou Yang, Xin Min Cao, Shao Tong Jiang, Lili Cao, Guo Qing Ling, Zhen Yu Yu
Publikováno v:
Journal of Food Engineering. 288:110114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6b7af18e52eb98ec0828ec29f44b5ad
https://doi.org/10.1016/j.jfoodeng.2020.110114
https://doi.org/10.1016/j.jfoodeng.2020.110114
Autor:
Ming Ye, Qinghua Yang, Ying Lu, Yan Wang, Geng-yi Guo, Yun-long He, Ying-wang Ye, Pei-zhou Yang
Publikováno v:
Food Chemistry. 135:2490-2497
Seven kinds of amino acids were used to modify the non-water-soluble extracellular melanin (LEM346) from Lachnum YM-346. It was found that arginine-melanin (ALEM346) had the highest solubility, being 4.55% (gg(-1)) in 30°C distilled water. Elemental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33bb80213f9c8795f0fe6d361121ed3d
https://doi.org/10.1016/j.foodchem.2012.06.120
https://doi.org/10.1016/j.foodchem.2012.06.120