THE ARGININE AND HISTIDINE CONTENT OF MEATS

被引：10

作者：

SIRNY, RJ

GREENHUT, IT

ELVEHJEM, CA

机构：

来源：

JOURNAL OF NUTRITION | 1950年 / 41卷 / 03期

关键词：

D O I：

10.1093/jn/41.3.383

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：383 / 398

页数：16

共 24 条

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[2]

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[3] THE NUTRITIVE VALUE OF CANNED FOODS .1. AMINO ACID CONTENT OF FISH AND MEAT PRODUCTS [J].

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CAMIEN, MN ;

EIDUSON, S ;

MALIN, RB .

JOURNAL OF NUTRITION, 1949, 39 (02) :177-185

[4] HISTIDINE DEFICIENCY IN THE RAT AND ITS EFFECT ON THE CARNOSINE AND ANSERINE CONTENT OF MUSCLE [J].

FULLER, AT ;

NEUBERGER, A ;

WEBSTER, TA .

BIOCHEMICAL JOURNAL, 1947, 41 (01) :11-19

[5] THE LYSINE, METHIONINE AND THREONINE CONTENT OF MEATS [J].

GREENHUT, IT ;

SIRNY, RJ ;

ELVEHJEM, CA .

JOURNAL OF NUTRITION, 1948, 35 (06) :689-701

[6]

GREENHUT IT, 1947, ARCH BIOCHEM, V15, P459

[7]

GREENHUT IT, 1946, J BIOL CHEM, V162, P69

[8]

GREENHUT IT, 1946, J BIOL CHEM, V165, P325

[9]

GUIRARD BM, 1946, P SOC EXP BIOL MED, V61, P158, DOI 10.3181/00379727-61-15258

[10]

HART E, 1901, Z PHYSL CHEM, V33, P347

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