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通过生物处理改善矿物质的生物可访问性和平衡大豆奶的物理稳定性

Wei Chen1, Fengru Zhang1, Jia Hao2

  • 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Food chemistry
|May 2, 2025
PubMed
概括

豆奶中的植物酸 (PA) 影响矿物质的吸收和稳定性. 适度减少可以提高的生物可用性而不会失去稳定性,而完全去除可以增加铁和的吸收,但会导致不稳定性.

关键词:
生物加工是一种生物加工.矿物质的生物可访问性物理稳定性 物理稳定性植物酸是什么 植物酸是什么豆奶kkkkkk 豆奶kkk 豆奶kkk 豆奶kkk 豆奶kkk 豆奶kkk 豆奶kkk 豆奶kkk 豆奶kkk

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