Research Progress of Food Protein Quality Evaluation Methods
The types and contents of proteins are different in different foods, and the composition and proportion of amino acids are different, as a result, their contribution to meeting the nutritional needs of the human body is different. As the most basic nutrient component of food, protein has a direct im...
| Հիմնական հեղինակներ: | , , , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | zho |
| Հրապարակվել է: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Շարք: | Shipin gongye ke-ji |
| Խորագրեր: | |
| Առցանց հասանելիություն: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050228 |