Arginine improves the color stability of hemoglobin powder during freeze-drying and storage

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Updated: Jan 24, 2026

Evaluation of the Storage Stability of Extracellular Vesicles
11:31

Evaluation of the Storage Stability of Extracellular Vesicles

Published on: May 22, 2019

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Chengli Hou1, Xuan Song1, Zheng Li1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing China.

Food Science & Nutrition
|May 30, 2019
PubMed

Keywords:
argininebloodcolorhemoglobinstability

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