Study on optimization of response surface for the removement of protein from polysaccharide of <i>Solanum nigrum</i> fruit by chloroacetic acid method

doi:10.13995/j.cnki.11-1802/ts.024854

Study on optimization of response surface for the removement of protein from polysaccharide of Solanum nigrum fruit by chloroacetic acid method

CHEN Yue, SONG Zhenkang, ZHANG Haiyue

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 198-203.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 198-203. DOI: 10.13995/j.cnki.11-1802/ts.024854

Study on optimization of response surface for the removement of protein from polysaccharide of Solanum nigrum fruit by chloroacetic acid method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(24): 198-203 https://doi.org/10.13995/j.cnki.11-1802/ts.024854

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Received	Revised	Published
2020-06-25	2020-07-15	2020-12-25
Issue Date
2021-01-13

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