抗营养因素
抗营养因素-
对作者用乳酸发酵制作的酸豆奶的营养价值、抗营养因素的分解破坏及卫生学指标进行了分析研究。
The nutritional value , anti-nutritional factors and hygienic indicators of soymilk yoghurt fermented by lactobacillus were studied .
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湿润的薄片需加热，以钝化抗营养的因素。
Moistened flakes are heated to inactivate the antinutritional factors .
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温热处理可以抑制抗营养的因素出现。
Moist heat treatment inactivates the antinutritional factors present .