Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings

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DOI:10.1016/j.foodchem.2024.139301
作者：Ben Van den Wouwer ,?Kristof Brijs ,?Sebastien Carpentier ,?Arno G.B. Wouters ,?Katleen Raes
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：By-products from the potato processing industry, like potato trimmings, are sustainable sources of proteins. Here, a size-exclusion high performance liquid chromatography (SE-HPLC) method wa

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