他们宣称现代的食品加工方法和贮藏方法破坏了食物的所有营养。
They Allege That Modern Processing Methods and Storage Remove all Nutritive Value from Our Food.
近几年，利用这一技术对食物中蛋白质的种类差异、性质以及在贮藏加工过程中蛋白质的变化等研究有了新的进展。
In this paper, application of this technology in foods protein analysis are reviewed, including researching imparity of proteins category, their natures and protein changes in store.
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