组份浓度 0.125 M Tris, 1.25 M Glycine,0.5%(W/V)SDS,配制量1 L
参考文献:
《Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate for Protein Modification》 作者:Chaofan Guo,Zhenna Zhang,Jiajia Chen,Hongfei Fu,Xiangwei Chen,Yunyang Wang 期刊:Food and Bioprocess Technology 影响因子:2.998 PMID: