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基于氨基酸图谱对不同大豆原料的全豆豆腐营养评价 |
Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles |
Meili Li*, Hongming Dong**, Dingtao Wu*, Hong Chen*, Wen Qin*,
Weiguo Liu***, Wenyu Yang*** and Qing Zhang* |
*College of Food Science, Sichuan Agricultural University, Ya’an, China, **Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada, and ***Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, China |
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