Kunizhev S M
Vopr Pitan. 1995(6):24-8.
Until now the questions related to the character of lipid-protein interaction, the nature and role of their complexes and compounds still remain in dispute. The subjects of this paper are the investigation of the character of lipid-protein interaction during technological treatment of baby food mixtures, the elucidation of technological conditions leading to the formation of such complexes and the optimization of the manufacturing conditions of final products.
迄今为止，与脂质 - 蛋白质相互作用的性质、其复合物和化合物的性质及作用相关的问题仍存在争议。本文的主题是研究婴儿食品混合物技术处理过程中脂质 - 蛋白质相互作用的性质，阐明导致此类复合物形成的工艺条件，以及优化最终产品的生产条件。
