摘要
本文对牦牛乳蛋白的多态性以及特性进行全面论述,并就乳蛋白影响因素进行分析,旨在对牦牛乳蛋白进行全面了解,为牦牛奶的利用与推广打下良好基础。
The polymorphism and characteristics of yak milk protein are discussed in this paper, and the influencing factors of milk protein are analyzed. The purpose is to understand yak milk protein in an all-round way and lay a good foundation for the utilization and promotion of yak milk.
作者
张睿
Zhang Rui(College of Life Science,Hainan Normal University,Haikou 570100,China)
出处
《现代食品》
2018年第13期22-24,共3页
Modern Food
关键词
多态性
牦牛
特性
乳蛋白
基因
Polymorphism
Yak
Characteristics
Milk protein
Gene
