1、Fermentation conditions of cell protein feed produced by apple pomace
2、The technological parameters for extracting pectin from Chinese gooseberry pomace by salting-out method was studied.
3、With the rapid development of apple planting and processing , the output of apple pomace has been increased.
4、The varieties of anthocyanins from the red pigments extraction were determined by HPLC-MS, and the factors effecting the stability of red pigments was investigated in the pomace of mulberry Dashi.
