摘要
介绍核桃仁基本成分、核桃蛋白理化特性、营养特性和功能蛋白质,并且探讨核桃蛋白的未研究领域和主要加工方向。
The proximate composition of walnut seed, physicochemical properties, nutrient attributes and functional traits for walnut protein are introduced in detail. In addition, the untouched area of walnut protein and main direction of processing are discussed.
出处
《粮食与油脂》
2003年第5期21-23,共3页
Cereals & Oils