PROTEIN AND AMINO-ACID COMPOSITION OF 3 VARIETIES OF IRAQI DATES AT DIFFERENT STAGES OF DEVELOPMENT

被引：21

作者：

AUDA, H ^{[1
]}

ALWANDAWI, H ^{[1
]}

ALADHAMI, L ^{[1
]}

机构：

[1] IRAQI ATOM ENERGY COMM, NUCL RES INST, DEPT BIOL & AGR, BAGHDAD, IRAQ

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 02期

关键词：

D O I：

10.1021/jf60204a053

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：365 / 367

页数：3

共 10 条

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[3]

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[4]

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[6]

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[7] A new direct nesslerization micro-kjeldahl method and a modification of the Nessler-Folin reagent for ammonia [J].

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[8] EXPERIMENTAL STUDY OF AMINO ACID DEGRADATION UNDER OPEN FLASK HYDROLYTIC CONDITIONS [J].

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[9]

RAGAB MHH, 1956, FOOD TECHNOL, V10

[10]

RINDERKNECHT H., 1959, FOOD RES, V24, P298, DOI 10.1111/j.1365-2621.1959.tb17275.x

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