Effect of different pH and ion strength on IgG/IgE binding capacity of sarcoplasmic protein of black carp (Mylopharyngodon piceus)

ZHU Yidan; XIE Guojin; GAO Ling; YANG Fang; GAO Pei; YU Dawei; JIANG Qixing; XU Yanshun; XIA Wenshui

doi:10.13995/j.cnki.11-1802/ts.023558

Effect of different pH and ion strength on IgG/IgE binding capacity of sarcoplasmic protein of black carp (Mylopharyngodon piceus)

ZHU Yidan, XIE Guojin, GAO Ling, YANG Fang, GAO Pei, YU Dawei, JIANG Qixing, XU Yanshun, XIA Wenshui

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 34-39.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 34-39. DOI: 10.13995/j.cnki.11-1802/ts.023558

Effect of different pH and ion strength on IgG/IgE binding capacity of sarcoplasmic protein of black carp (Mylopharyngodon piceus)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 34-39 https://doi.org/10.13995/j.cnki.11-1802/ts.023558

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Received	Published
2020-02-09	2020-07-25
Issue Date
2020-08-17

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