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[转基因猪肉粉与脂肪-1基因的蛋白质效率比]

Shuhui Nie1, Deqian Mao1, Min Li1

  • 1National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention;Key Laboratory of Trace Element and Nutrition of National Health Commission, Beijing 100050, China.

Wei sheng yan jiu = Journal of hygiene research
|September 7, 2023
PubMed
概括

具有脂肪-1基因的转基因猪肉粉具有与其非转基因对应物可比的蛋白质效率比率 (PER). 这表明改性猪肉粉的营养评估值没有显著变化.

关键词:
脂肪-1基因是一种脂肪-1基因.营养评估 营养评估蛋白质效率比率是蛋白质的效率比率.转基因是指转基因的转基因.

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