COMPARISON OF CHEMICALLY MEASURED AVAILABLE LYSINE WITH RELATIVE NUTRITIVE-VALUE MEASURED BY A TETRAHYMENA BIOASSAY DURING EARLY STAGES OF NONENZYMATIC BROWNING

被引：34

作者：

WARREN, RM ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01515.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：429 / 431

页数：3

相关论文

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