Synergistic effect in the co-extraction of Ginseng and Schisandra protein
The comparative results of the macromolecular proteins reveal that COP contributes to the synergistic effect of Ginseng-Schisandra and indicate the advantages of co-extraction in protein production, suggesting the potential application of COP in the food industry.
Authors
- Zhiqiang Wan (ORCID: https://orcid.org/0000-0002-7639-9930)
- Jialin Shi (ORCID: https://orcid.org/0000-0002-6853-619X)
- Guangzhe Li (ORCID: https://orcid.org/0000-0003-3296-1503)
- Mingming Yan (ORCID: https://orcid.org/0000-0001-8782-5854)
- Haidong Wang (ORCID: https://orcid.org/0000-0002-2762-0600)
- Hongyan Zhou (ORCID: https://orcid.org/0009-0002-8128-7244)
- Han Zhang (ORCID: https://orcid.org/0009-0000-8542-2509)
Institutions
- Changchun University of Chinese Medicine (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-10-31
- DOI
- https://doi.org/10.3389/fnut.2024.1482125
- Citations
- 2
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.70