The result indicated alfalfa′s stem point leaf protein extraction efficiency was the highest and was suitable for pure food processing to withdraw the precision work.
结果表明，紫花苜蓿的茎尖叶蛋白的提取率最高，适于纯食品的加工提取和精加工；
Using water as extracting solvent, the extraction processing parameters of leaf protein from alfalfa were studied.
以水为提取溶剂，对热絮凝法提取苜蓿中叶蛋白的工艺参数进行优化。
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