不同热处理对大豆蛋白营养价值的影响

[1] Crystallization of a trypsin inhibitor from soybean. Kunitz,M. Science . 1945

[2] Micro-Kjeldahl dctermination of nitrogen.A new indicator and an improved rapid method, Ind, Eng. Chem. Ma,T. S. and Zuazaga,G. Anal. Ed . 1942

[3] A method of determining the biological value of protein. Mitchell,H. H. Journal of Biological Chemistry .

[4] Soyin, a toxic protein from the soybean, I.Inhibition of rat growth. Liener,I. E. The Journal of Nutrition . 1953

[5] Heat treatment and the biological value of soybean protein. De,S. S. and Ganguly,J. Nature . 1947

[6] The use of soy bean as food. Osborne,T. B. and Mendel,L. B. Journal of Biological Chemistry . 1917

[1] Crystallization of a trypsin inhibitor from soybean. Kunitz,M. Science . 1945

[2] Micro-Kjeldahl dctermination of nitrogen.A new indicator and an improved rapid method, Ind, Eng. Chem. Ma,T. S. and Zuazaga,G. Anal. Ed . 1942

[3] A method of determining the biological value of protein. Mitchell,H. H. Journal of Biological Chemistry .

[4] Soyin, a toxic protein from the soybean, I.Inhibition of rat growth. Liener,I. E. The Journal of Nutrition . 1953

[5] Heat treatment and the biological value of soybean protein. De,S. S. and Ganguly,J. Nature . 1947

[6] The use of soy bean as food. Osborne,T. B. and Mendel,L. B. Journal of Biological Chemistry . 1917