对于蛋白质的结晶，沉淀剂主要在溶剂上产生作用。
For protein crystallization, the main impact of precipitant is on the solvent.
蛋白质是造成黄酒沉淀的主要因素。
Proteins are the main causations of precipitate in yellow rice wine.
目的研究红枣多糖的沉淀特性以及脱蛋白质工艺。
The anti-oxidation property of jujube polysaccharide was studied in this paper.
目的研究红枣多糖的沉淀特性以及脱蛋白质工艺。
The anti-oxidation property of jujube polysaccharide was studied in this paper.
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