Method for determining susceptibility of nutritional product of vegetable origin, involves determining average value of quantified parameter in nutritional product, and establishing susceptibility of nutritional product of vegetable origin

摘要

The method involves quantifying a parameter related to a structure or matrix of a nutritional product of vegetable origin, to obtain an average value of the parameter. The average value of the quantified parameter is determined in the nutritional product of vegetable origin and compared with an established value. Susceptibility of the nutritional product of vegetable origin is established.