[热烫、冷冻和杀菌对青豌豆蛋白质和氨基酸含量的影响]

Nahrung. 1976;20(4):369-73.

On the basis of the two years investigations carried on the green pea (var. Delis 11 fold), it was confirmed that blanching and freezing decrease the content of albumen and amino acids. The sterilizing belongs to the most drastic process. It was also confirmed that methionine limits the content of albumen.

基于对绿豌豆（品种：Delis 11折）进行的两年调查，证实烫漂和冷冻会降低蛋白质和氨基酸的含量。杀菌是最剧烈的加工过程。还证实蛋氨酸会限制蛋白质的含量。