Comprehensive evaluation and comparison of nutritional values of amino acids of Chinese flowering cabbage and related subspecies vegetables

doi:10.13995/j.cnki.11-1802/ts.020032

YUAN Yuan, ZHOU Xianyu, LI Guangguang, ZHENG Yansong, JIANG ding, REN Hailong, LEI Jianjun, ZHANG Hua

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 102-107.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 102-107. DOI: 10.13995/j.cnki.11-1802/ts.020032

Comprehensive evaluation and comparison of nutritional values of amino acids of Chinese flowering cabbage and related subspecies vegetables

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(14): 102-107 https://doi.org/10.13995/j.cnki.11-1802/ts.020032

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Received	Published
2019-01-21	2019-07-25
Issue Date
2019-08-20

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