Nutritional Value Evaluation and Method Analysis of Three Algae Powder Proteins Based on Statistics and Nutrition
The nutritional value of Chlorella, Spirulina platensis and Dunaliella salina powder proteins in the cold and arid regions of the silk road was analyzed by principal component analysis, fuzzy recognition method, amino acid content ratio method and amino acid ratio coefficient method, and four analys...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110369 |