LYSINOALANINE CONCENTRATIONS IN RAPESEED PROTEIN MEALS AND ISOLATES

被引：15

作者：

DENG, QY ^{[1
]}

BAREFOOT, RR ^{[1
]}

DIOSADY, LL ^{[1
]}

RUBIN, LJ ^{[1
]}

TZENG, YM ^{[1
]}

机构：

[1] UNIV TORONTO,DEPT CHEM ENGN & APPL CHEM,TORONTO M5S 1A4,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1990年 / 23卷 / 2-3期

关键词：

D O I：

10.1016/S0315-5463(90)70218-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：140 / 142

页数：3

共 10 条

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[6]

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[7]

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[8] PREPARATION OF RAPESEED PROTEIN ISOLATE BY SODIUM HEXAMETAPHOSPHATE EXTRACTION, ULTRAFILTRATION, DIAFILTRATION, AND ION-EXCHANGE [J].

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[9] PREPARATION OF RAPESEED PROTEIN ISOLATES USING ULTRAFILTRATION, PRECIPITATION AND DIAFILTRATION [J].

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[10] LYSINOALANINE DETERMINATION IN PROTEINS USING HIGH-PRESSURE LIQUID-CHROMATOGRAPHY [J].

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