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日本味之素(Ajinomoto)公司与联合国立大学(United Nations University)联合在中国进行调查获得的数据表明,通过在主要食品中添加赖氨酸可以提高食品营养水平。调查发现,在面粉中加入少量赖氨酸,有关免疫的蛋白系数(IgG)比不加赖氨酸
Data from a survey conducted by Japan’s Ajinomoto and the United Nations University in China show that nutrition can be improved by adding lysine to the staple foods. The survey found that the addition of a small amount of lysine in flour, the immune protein index (IgG) than without lysine