MECHANISMS OF HEAT DAMAGE IN PROTEINS .5. NUTRITIONAL VALUES OF HEAT-DAMAGED AND PROPIONYLATED PROTEINS AS SOURCES OF LYSINE, METHIONINE AND TRYPTOPHAN

被引：30

作者：

VARNISH, SA ^{[1
]}

CARPENTER, KJ ^{[1
]}

机构：

[1] UNIV CAMBRIDGE,DEPT APPL BIOL,CAMBRIDGE CB2 3DX,ENGLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1975年 / 34卷 / 02期

关键词：

D O I：

10.1017/S0007114575000360

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：325 / 337

页数：13

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