本文阐述了食用菌蛋白质营养评价的基本方法。
The basic methods of protein nutrition evaluation of edible fungi were described in this paper.
方法:通过化学分析评价不同品种早稻糙米蛋白质的营养价值。
The nutritional value of protein in different early paddy brown rice was evaluated by chemical analysis methods.
为了评价四川小麦地方品种籽粒蛋白质的营养价值,本文通过化学分析法研究了67个四川小麦地方品种的蛋白质和氨基酸含量及其组成特性。
To evaluate the nutritional value of protein for 67 Sichuan local wheat cultivars, the protein content and amino acid composition were studied by chemical and HPLC analysis.
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