Extraction and functional characteristics and structural analysis of porcine liver salt soluble protein
<b>Objective：</b> Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products. <b>Methods：</b> Taking the extraction rate as the index, the effects of NaCl concentration, pH, extraction time and solid-liquid ratio on the extrac...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Editorial Office of Food and Machinery
2023-06-01
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| Col·lecció: | Shipin yu jixie |
| Matèries: | |
| Accés en línia: | http://www.ifoodmm.com/spyjxen/article/abstract/20230502 |
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