This theses analyzed the nutritional and biological value of moringa oleifera by determinate its constituents. 通过对辣木根中几种主要化学成分的测定,分析其营养和保健价值。
Discusses on the use of whey protein biological value and in sports nutrition, health care and food processing, the broad application prospects; 论述了乳清蛋白的生物利用价值及在运动营养、医疗保健和食品加工等方面的广阔应用前景;
Fungi ( e.g., mushrooms ) can produce protein with the biological value of animal protein. 真菌(如蘑菇)能产出具有动物性蛋白质生理效价的蛋白质。
This is why animal proteins have been recognized for years to have a higher biological value than most plant proteins. 这是多年来人们何以认为动物性蛋白比植物性蛋白具有较高生物学价值(BV)的原因。
Study on determination of aureofuscin biological value by HPLC HPLC法测定金褐霉素生物效价的研究