机译:反胶束法提取黑mice豆中凝集素的方法:响应面法优化提取条件
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China,Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China,Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China,Institut des Regions Arides de Medenine, Laboratoire d'Aridoculture et Cultures Oasiennes, 4119, Tunisia;
School of Food Science and Engineering, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China,Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada;
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada;
Reverse micellar extraction; Lectin; Response surface methodology; Yield; Purification factor;
机译:使用逆胶束系统从小黑芸豆(菜豆)中提取和纯化凝集素
机译:利用响应表面方法提取Carioca Bean(Phopolulus L.)酚类提取物的优化
机译:用响应面法优化N,N-二甲基甲酰胺提取绿豆(菜豆)中叶绿素的方法。
机译:响应面法从黑玉米船体中的微波辅助提取条件优化
机译:普通豆(Phaseolus vulgaris L.)的bruchid抗性育种:来自三生豆(Phaseolus acutifolius A. Gray)的凝集素样种子蛋白种间渗入,遗传控制和bruchid抗性鉴定。
机译:使用响应面法(RSM)优化四足藜(Schumach&Thonn。)和柠檬黄(C. Pereira)水果的烘焙混合物的酚类化合物和抗氧化活性提取条件
机译:使用响应表面方法(RSM)(RSM),酚类化合物和Aframomum Citratum(C. Pereira)果实焙烧混合物的酚类化合物和抗氧化活性提取条件的优化