Optimization of the degradation conditions of hyaluronic acid by response surface methodology

doi:10.13995/j.cnki.11-1802/ts.2014.01.009

WANG Xin, GUO Rui-lin, WANG Pai-li, MENG Ying, WEI Jing, XU Dan-dan, SONG Tian-xue

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (01) : 130-135.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (01) : 130-135. DOI: 10.13995/j.cnki.11-1802/ts.2014.01.009

Food and Fermentation Industries

Optimization of the degradation conditions of hyaluronic acid by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(01): 130-135 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.009

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