摘要
对以豆腐柴（Ｐｒｅｍｎａｍｉｃｒｏｐｈｅｌａ）叶为原料制作的叶“豆腐”的营养价值及安全性进行综合评价，为我国资源植物豆腐柴叶的开发提供可行性参考．
This paper reports the preparation of a kind of food called “doufu” made with the leaves of Premna microphella by adjusting pH of extraction solution, and also presents the evaluation of its nutrition and safety.
出处
《应用与环境生物学报》
CAS
CSCD
1999年第3期283-287,共5页
Chinese Journal of Applied and Environmental Biology
基金
安徽省轻工攻关项目
关键词
豆腐柴
营养
安全性
叶蛋白
Premna microphella , plant leaf doufu, nutrition and safety
