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不同加工方式对牛奶中乳铁蛋白的影响 被引量：2

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摘要 乳铁蛋白是一种铁结合性糖蛋白,广泛存在于哺乳动物的分泌物中。研究报道,乳铁蛋白具有多种生物学功能。本文就不同加工方式对牛奶中乳铁蛋白的影响进行简要评述。
作者 程金波 刘光磊 张春刚 卜登攀 魏宏阳 周凌云 王加启
机构地区 中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室
出处 《中国奶牛》 2007年第12期40-42,共3页 China Dairy Cattle
基金 国家科技支撑计划(2006BAD04A03) 农业结构调整项目(06-06-01A) 中国农业科学院北京畜牧兽医研究所青年基金。
关键词 乳铁蛋白 稳定性 加工方式
分类号 S8-1 [农业科学—畜牧兽医]
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参考文献14

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二级参考文献28

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共引文献47

同被引文献25

  • 1蒋与刚.美国的营养教育计划及其特点[J].中国食物与营养,2006,12(9):45-47. 被引量：11
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引证文献2

二级引证文献1

中国奶牛
2007年 第12期

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