THE IMPROVEMENT OF THE PROTEIN QUALITY OF WHITE RICE BY LYSINE SUPPLEMENTATION

被引：23

作者：

ROSENBERG, HR

CULIK, R

机构：

来源：

JOURNAL OF NUTRITION | 1957年 / 63卷 / 03期

关键词：

D O I：

10.1093/jn/63.3.477

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：477 / 487

页数：11

共 11 条

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[2]

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[5]

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[6]

PECORA L J, 1951, J Nutr, V44, P101

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[8]

Rose WC, 1937, SCIENCE, V86, P298, DOI 10.1126/science.86.2231.298

[9] THE FORTIFICATION OF BREAD WITH LYSINE .1. THE LOSS OF LYSINE DURING BAKING [J].

ROSENBERG, HR ;

ROHDENBURG, EL .

JOURNAL OF NUTRITION, 1951, 45 (04) :593-598

[10] THE FORTIFICATION OF BREAD WITH LYSINE .2. THE NUTRITIONAL VALUE OF FORTIFIED BREAD [J].

ROSENBERG, HR ;

ROHDENBURG, EL .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1952, 37 (02) :461-468

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