HTP was the lowest level in most nutritional aspects. That is to say that the low temperature defatting process had more benefits for peanut protein to express its nutritional functions.
由此表明低温脱脂工艺能够更好地保护花生蛋白质中的活性成分,更有利于其充分发挥营养生理功效。
参考来源 - 不同工艺花生蛋白质粉的营养价值评论和调节脂代谢作用的研究·2,447,543篇论文数据,部分数据来源于NoteExpress
以上来源于: WordNet
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