LYSINE SUPPLEMENTATION OF WHEAT PROTEINS - REVIEW

被引：19

作者：

VAGHEFI, SB ^{[1
]}

MAKDANI, DD ^{[1
]}

MICKELSEN, O ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48824 USA

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1974年 / 27卷 / 11期

关键词：

D O I：

10.1093/ajcn/27.11.1231

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：1231 / 1246

页数：16

共 91 条

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BAKER, LR ;

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[3] QUALITY OF PROTEIN IN VARIOUS LINES OF PEAS [J].

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MICKELSEN, O ;

BAKER, LR ;

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[6]

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[7] NUTRITIVE VALUE OF BREAD PROTEIN FORTIFIED WITH AMINO ACIDS [J].

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[8]

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[9] COMPARISON OF ESSENTIAL AMINO ACID, NITROGEN AND CALORIE REQUIREMENTS OF WEANLING RAT AND BREAST-FED INFANT [J].

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[10]

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