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将植物蛋白添加到酸奶中会降低基本元素的生物可访问性

Augusto César Costa-Santos1, Débora Parra Baptista2, Kívea Kássia de Paiva E Silva2

  • 1Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862, Campinas, São Paulo, Brazil.

Food research international (Ottawa, Ont.)
|November 21, 2025
PubMed
概括

在酸奶中用杏仁蛋白代替乳制品蛋白质显著降低了矿物质的生物可访问性. 这凸显了植物性食品配方的挑战,以实现最佳的营养吸收.

关键词:
杏仁蛋白质是一种杏仁蛋白质.和是最重要的.在体外消化过程中消化.蛋白质替代蛋白质的替代过程是一种.

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