Process Optimization for Preparation of Bovine Trypsin by Dual-factor Activation and Subsequent Chitosan Flocculation
LI Jun-lan1,2,YU Qun-li2,*,ZHANG Li2,LIU Liang-liang2,GUO Zhao-bin2
(1. Oasis Agricultural Research Institute, Hexi University, Zhangye 734000, China ;
2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
LI Jun-lan,YU Qun-li,ZHANG Li,LIU Liang-liang,GUO Zhao-bin. Process Optimization for Preparation of Bovine Trypsin by Dual-factor Activation and Subsequent Chitosan Flocculation[J]. FOOD SCIENCE, 2011, 32(14): 90-95.