摘要
甜蛋白是一类高甜度低热量应用前景广阔的天然甜味剂。本文介绍甜蛋白的开发研究进展 。
The sweet tasting proteins are high potency, low caloric, natural sweeteners They are available for much wider use in the commerce Recently advances in genetic engineering for the sweet tasting proteins and its potential application were reviewed in this paper
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第12期50-54,共5页
Food and Fermentation Industries
关键词
甜蛋白
基因工程
开发
应用
甜味剂
sweet tasting protein, genetic engineering, development, application
