FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 145-146.
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WU Dan, CHEN Jian-Chu
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Abstract: this experiment studied the feasibility of a method, witch utilize standard curve to determine haze actve proteins inbeer and juice. It is showed that the turbidlty of reactive Production in line with the concentration of PVP solution when it isfrom 0.000g/L to 0.100g/L.
Key words: haze active polyphenols, haze active protein, standard curve
WU Dan, CHEN Jian-Chu. Experiment with Method of Utilizing Standard Curve to Determine Haze Active Proteins[J]. FOOD SCIENCE, 2004, 25(1): 145-146.
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