The corn protein is the corn starch producti onby-product.
玉米蛋白是玉米淀粉生产中的副产物。
参考来源 - 玉米肽制备工艺的优化及其功能饮料的研制·2,447,543篇论文数据,部分数据来源于NoteExpress
The results indicated that direct selection could increase the content but not improve the quality of corn protein.
结果表明,提高玉米的粗蛋白含量以直接选择为好,但是单纯地提高粗蛋白含量并不能改善蛋白质品质;
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
本研究用黄粉为玉米蛋白质原料,通过“低盐固态发酵法”酿造鲜味调味液。
Formulated to Exclude: Wheat, gluten, corn protein, yeast, dairy products, artificial colors, sweeteners, and preservatives.
不含:小麦,面筋,玉米蛋白,酵母,乳制品,人工色素,甜味剂,防腐剂。
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