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Shangyang Lu1, Shiyu Chang2, Yuqing Wang1

  • 1School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, China.

概括

天然甜味蛋白为食品应用提供低热量,无毒的甜味. 这篇综述涵盖了八种甜蛋白,重点是基因工程和莫内林,布拉兹和陶马丁的应用.