SPECIFIC CONDITIONS THAT MAXIMIZE FORMATION OF LYSINOALANINE IN WHEAT GLUTEN AND FISH-PROTEIN CONCENTRATE

被引：18

作者：

FUJIMAKI, M ^{[1
]}

HARAGUCHI, T ^{[1
]}

ABE, K ^{[1
]}

HOMMA, S ^{[1
]}

ARAI, S ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO KU,TOKYO 113,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1980年 / 44卷 / 08期

关键词：

D O I：

10.1080/00021369.1980.10864228

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1911 / 1916

页数：6

共 19 条

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