Evaluation on the protein quality of Orychophragmus violaceus
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Q949.91 S647
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Abstract:
Using the egg protein as standard protein and WHO/FAO reference model of essential amino acid as an appraisal criterion,and putting 12 kinds of the shoot and sprout of legume and leaves of wild vegetal as a series of contrast,the authors evaluated the pro
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WENG De bao, HUANG Xue fang. Evaluation on the protein quality of Orychophragmus violaceus[J]. Acta Botanica Boreali-Occidentalia Sinica,2001,21(4):
