Box-Behnken design-based optimization for deproteinization of crude polysaccharides in Lycium barbarum berry residue using the Sevag method

Deproteinization of crude polysaccharides in the residue from Lycium barbarum berries (LBBs) was conducted using the Sevag method. A Box-Behnken design based on single-factor experiments was employed to optimize the deproteinization technology. The results showed that the deproteinization conditions...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Xiaoyan long, Quan yan, Linjun cai, Guangying li, Xuegang luo
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2020-05-01
Edice:	Heliyon
Témata:	Food science Lycium barbarum berry residue LBP Box-Behnken design Deproteinization
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2405844020307337
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!