论文部分内容阅读
事有凑巧,一九七八年十二月十四日的吉林日报和山西日报,都在第三版的科学栏里介绍了酸菜的知识。但两篇的讲法不同。吉林日报在《酸菜的营养价值》中说:酸菜“几乎把白菜原来所含有的蛋白质、糖类、矿物质等营养成分都保存下来了”。此外,“还增加了新的营养物质——乳酸”。“当人体的肌肉呈
By coincidence, Jilin Daily and Shanxi Daily on December 14, 1978, both introduced the knowledge of pickled cabbage in the third edition of Science. But the two articles are different. Jilin Daily said in the “nutritional value of sauerkraut” that sauerkraut “almost preserved all the nutrients, such as protein, sugar and minerals contained in cabbage.” In addition, “also added a new nutrient - lactic acid.” "When the body’s muscles are present