[1]
Ran Zhou, Shufen li, In Vitro Antioxidant Analysis and Characterisation of Antler Velvet Extract, Food Chemistry, vol. 114, pp.1321-1327, (2009).
DOI: 10.1016/j.foodchem.2008.11.010
Google Scholar
[2]
J.E. Scott, E.E. Hughes, Chondroitin Sulphate from Fossilized Antlers, Nature, vol. 291, pp.580-581, (1981).
DOI: 10.1038/291580a0
Google Scholar
[3]
Hoon H. Sunwoo, Takuo Nakano, Robert J. Hudson, Chemical Composition of Antlers from Wapiti, Journal of Agriculture Food Chemical, vol. 43, pp.2846-2849, (1995).
DOI: 10.1021/jf00059a014
Google Scholar
[4]
X. B. Zhao, H. Qian, Courtney JM, Artificial cell containing superoxide dismutase-selection of folding aids for stabilisation of SOD, Artificial cells, blood substitutes, and immobilization biotechnology, vol. 26(4), pp.341-358, (1998).
DOI: 10.3109/10731199809117676
Google Scholar
[5]
Pares D., Toldra M., Carretero C., Saguer E., Effect of high pressure processing at different temperatures on protein functionality of porcine blood plasma, Journal of Food Science, vol. 65(3), pp.486-490, (2000).
DOI: 10.1111/j.1365-2621.2000.tb16033.x
Google Scholar
[6]
Xin-Li Zhou, Hui He, Bao-Lin Liu, Tse-Chao Hua, Ying Chen, Effects of Glycerol Pretreatment on Recovery and Antioxidant Enzyme Activities of Lyophilized Red Blood Cells, Cryo Letters, vol. 29(4), pp.285-292, (2008).
DOI: 10.1016/j.cryobiol.2006.10.059
Google Scholar
[7]
Carl W Hall, Sinippets on drying, Drying Technology, vol. 15(3/4), pp.1239-1242, (1997).
Google Scholar
[8]
Xiao-Zhong Hu, Yong-Qiang Cheng, Jun-Feng Fan, Effects of drying method on physicochemical and functional properties of soy protein isolates, Journal of Food Processing and Preservation, vol. 34(3), pp.520-540, (2010).
DOI: 10.1111/j.1745-4549.2008.00357.x
Google Scholar
[9]
Soo-Jung Lee, Jong-Kwon Seo, Jung-Hye Shin, Antioxidant activity of wa-song (Orostachys japonicus A. Berger) according to drying methods, Journal of the Korean Society of Food Science and Nutrition, vol. 37(5), pp.605-611, (2008).
DOI: 10.3746/jkfn.2008.37.5.605
Google Scholar