Recent Progress on Understanding the Effect of Food Processing on Structural and Functional Properties of Hemoglobin
WU Sujuan, LIU Zhanmin, WANG Zhaoming, ZHOU Hui, ZHOU Kai, XU Baocai
(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China;2. School of Life Sciences, Shanghai University, Shanghai 200444, China)
WU Sujuan, LIU Zhanmin, WANG Zhaoming, ZHOU Hui, ZHOU Kai, XU Baocai. Recent Progress on Understanding the Effect of Food Processing on Structural and Functional Properties of Hemoglobin[J]. FOOD SCIENCE, 2021, 42(21): 256-262.