摘要
小麦胚芽蛋白是一种完全蛋白,其氨基酸全面平衡,且易于被人体吸收,在营养学上具有重要意义。该文主要对小麦胚芽蛋白营养价值、制备及其应用进行综述。
Wheat germ protein has significance in nutrition, because it is complete protein, has comprehensive and balance amino acid, easy to absorb and so on. Nutrition, preparation and application of wheat germ protein were summarized.
出处
《粮食与油脂》
2008年第11期11-13,共3页
Cereals & Oils
