文章基本信息

标题：The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa
本地全文：下载
作者：Mina Mahdavi‐Yekta ; Leila Nouri ; Mohammad Hossein Azizi 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2019
卷号：7
期号：3
页码：930-936
DOI：10.1002/fsn3.871
出版社：John Wiley & Sons, Ltd.
摘要：This article shows how the integration of native language in EFL classes affect positively the teaching and learning processes of English as a foreign language. The methodology shows a quantitative approach performing different processes and techniques adapted to the requirements of the investigation, data is the result of tests done to two groups of fifteen students in two class at a university, surveys and interviews. There is a theoretical research from authors about the use of native language in EFL classes which makes the investigation very solid. The results show that the integration of students’ native language in the learning of English as a foreign language can help them achieve their learning goals.
关键词：DPPH radical scavenging;enzymatic hydrolysis;protein hydrolyzate;quinoa