Digestibility and biological value of soybean protein in whole soybeans, soybean flour, and soybean milk

被引：15

作者：

Cahill, WM ^{[1
]}

Schroeder, LJ ^{[1
]}

Smith, AH ^{[1
]}

机构：

[1] Wayne Univ, Coll Med, Dept Physiol Chem, Detroit, MI USA

来源：

关键词：

D O I：

10.1093/jn/28.3.209

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：209 / 218

页数：10

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[5]

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[6]

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[7]

Jones D.B., 1931, FACTORS CONVERTING P

[8]

JONES DB, 1942, SOYBEAN DIG, V2, P10

[9]

MITCHELL H. H., 1926, JOUR BIOL CHEM, V68, P183

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