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植物和肉类汉堡之间蛋白质质量和消化能力的比较

Sara Cutroneo1, Barbara Prandi1, Andrea Faccini2

  • 1Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.

Food research international (Ottawa, Ont.)
|September 10, 2023
PubMed
概括

植物性汉堡显示出良好的蛋白质消化能力,与牛肉相比. 关键的区别在于原材料的质量,而不是蛋白质来源. 消费者应该检查成分清单以获得最佳选择.

关键词:
氨基酸是氨基酸的组成部分.肉类类型的类似物.植物性汉堡是以植物为基础的蛋白质的消化性 蛋白质的消化性蛋白质质量的质量 蛋白质质量

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