FURTHER STUDIES ON LIMITING AMINO-ACIDS IN DIFFERENTLY PROCESSED GROUNDNUT MEALS

被引：8

作者：

FISHER, H

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740160705

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：390 / +

共 11 条

[1]

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[2]

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[5]

Grau C. R., 1946, JOUR NUTRITION, V32, P303, DOI 10.1093/jn/32.3.303

[6] LIMITING AMINO ACID SEQUENCE IN RAW AND ROASTED PEANUT PROTEIN [J].

MCOSKER, DE .

[7]

MILNER CK, 1963, P NUTR SCO, V22, pR21

MOORE, S ;

SPACKMAN, DH ;

STEIN, WH .

[9]

PIETERSE P. J. S., 1963, S AFR J AGR SCI, V6, P541

[10]

SPARKMAN DH, 1958, ANAL CHEM, V30, P1190