• Spectroscopy and Spectral Analysis
  • Vol. 30, Issue 2, 387 (2010)
LIU Wei, XIE Ming-yong*, ZHONG Ye-jun, LIU Cheng-mei, GUAN Bin, and WANG Qian
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  • [in Chinese]
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    DOI: Cite this Article
    LIU Wei, XIE Ming-yong, ZHONG Ye-jun, LIU Cheng-mei, GUAN Bin, WANG Qian. Fluorescence Spectra Analysis of Papain Structure Treated by Dynamic High Pressure Microfluidization in Low Pressure Ranges[J]. Spectroscopy and Spectral Analysis, 2010, 30(2): 387 Copy Citation Text show less
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    [5] Liu C M, Liu W, Xiong H W, et al. Effect of Instantaneous High Pressure (IHP) Treatment on Solubility and Rheologic Propertyes of Soybean Dietary Fiber. In 232nd ACS national meeting, San Francisco, America. 2006. 33.

    [6] Iordache M, Jelen P. Innovative Food Science and Emerging Technologies, 2003, 4: 367.

    [7] Jafari S M, He Y, Bhandari B. European Food Research and Technology, 2007, 255: 733.

    [8] Thompson A K, Sigh H. Journal of Dairy Science, 2006, 89: 410.

    [10] Liu W, Xie M Y, Liu J H, et al. Effect of Instantaneous High Pressure Treatment on Activity of Polyphenol Oxidase from Pears, 14th World Congress of Food Science& Technology, Shanghai. 2008. 538.

    [11] Liu W, Liu J H, Liu C M, et al. Innovative Food Science and Emerging Technologies, 2008, 9(2): 142.

    LIU Wei, XIE Ming-yong, ZHONG Ye-jun, LIU Cheng-mei, GUAN Bin, WANG Qian. Fluorescence Spectra Analysis of Papain Structure Treated by Dynamic High Pressure Microfluidization in Low Pressure Ranges[J]. Spectroscopy and Spectral Analysis, 2010, 30(2): 387
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