苦荞蛋白质的低消化性研究Ⅰ——热处理、还原二硫键及添加芦丁对其体外消化率的影响
郭晓娜, 姚惠源, 陈正行
Effects of Heating,Rutin Adding and Disulfide Bonds Reduction on in vitro Pepsin Digestibility of Chinese Tartary Buckwheat Protein Fractions
GUO Xiao-Na, YAO Hui-Yuan, CHEN Zheng-Xing
食品科学
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2006, (8): 136
-140
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