Comparison of acid degumming and enzymatic degumming process forSilybum marianumseed oil
Author:
Affiliation:
1. School of Food and Biological Engineering; Jiangsu University; No. 301 Xuefu Road; Zhenjiang; 212013; Jiangsu; China
2. School of Pharmacy; Jiangsu University; No. 301 Xuefu Road; Zhenjiang; 212013; Jiangsu; China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
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4. Determination of active components in silymarin by RP-LC and LC/MS;Ding;J Pharmaceut Biomed Anal,2001
5. Analysis of the active components of silymarin;Kvasnicka;J Chromatogr A,2003
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