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1、青海大學碩士學位論文目錄第3章結果與分析.................................................................................................223.1營養(yǎng)品質.....................................................................................................223.1.1羥脯氨酸及常規(guī)營養(yǎng)品質.............
2、...........................................................223.1.2維生素含量...................................................................................................233.1.3礦物質元素含量..........................................................................
3、................243.1.4氨基酸組成及含量.....................................................................................253.1.5脂肪酸組成及含量.....................................................................................303.2食用品質.................................
4、....................................................................363.3加工品質.....................................................................................................38第4章討論.........................................................................
5、....................................404.1營養(yǎng)成分分析.............................................................................................404.1.1羥脯氨酸及常規(guī)營養(yǎng)品質分析...............................................................404.1.2維生素分析.......................
6、............................................................................404.1.3礦物質元素分析..........................................................................................414.1.4氨基酸分析..................................................................
7、.................................424.1.5脂肪酸分析...................................................................................................424.2食用品質分析.............................................................................................434.3加工品質分
8、析.............................................................................................45第5章總體結論與展望........................................................................................
