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, (14): 34 -39 .  DOI: 10.13995/j.cnki.11-1802/ts.023558

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