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Updated: Jul 25, 2025

Analysis of Fatty Acid Content and Composition in Microalgae
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蔬菜奶油的蛋白质质量和蛋白质消化率与微藻类的纳入进行了改革

Barbara Prandi1, Fatma Boukid2,3, Simon Van De Walle4

  • 1Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43121 Parma, Italy.

Foods (Basel, Switzerland)
|June 28, 2023
PubMed
概括

将螺旋藻和等微藻添加到蔬菜奶油中可以增加蛋白质和氨基酸含量. 蛋白质消化能力在不同微藻物种和包含级别中保持一致.

关键词:
氨基酸是氨基酸中的一种.细胞壁的细胞壁.微藻是一种微藻.蛋白质的水解程度.蛋白质在体外可消化性

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