| 小麦胚芽蛋白制备及应用 |
| |
| 引用本文： | 樊永华.小麦胚芽蛋白制备及应用[J].粮食与油脂,2008(11). |
| |
| 作者姓名： | 樊永华 |
| |
| 作者单位： | 河南永城职业学院,河南永城,476600 |
| |
| 摘 要： | 小麦胚芽蛋白是一种完全蛋白,其氨基酸全面平衡,且易于被人体吸收,在营养学上具有重要意义。该文主要对小麦胚芽蛋白营养价值、制备及其应用进行综述。
|
| 关 键 词： | 小麦胚芽蛋白 小麦胚芽 小麦 |
Preparation and application of wheat germ protein |
| |
| FAN Yong-hua.Preparation and application of wheat germ protein[J].Cereals & Oils,2008(11). |
| |
| Authors: | FAN Yong-hua |
| |
| Abstract: | Wheat germ protein has significance in nutrition,because it is complete protein,has compre-hensive and balance amino acid,easy to absorb and so on.Nutrition,preparation and application of wheat germ protein were summarized. |
| |
| Keywords: | wheat germ protein wheat germ wheat |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
