This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein.
本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。
While the enzyme hydrolyzed-casein may overestimate the availability of amino acids and endogenous amino acid losses of animal.
酶解酪蛋白法可能高估了内源氨基酸排泄量和氨基酸真消化率。
While the enzyme hydrolyzed-casein may overestimate the availability of amino acids and endogenous amino acid losses of animal.
酶解酪蛋白法可能高估了内源氨基酸排泄量和氨基酸真消化率。
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