STABILITY OF TRYPTOPHAN DURING FOOD-PROCESSING AND STORAGE .1. COMPARATIVE LOSSES OF TRYPTOPHAN, LYSINE AND METHIONINE IN DIFFERENT MODEL SYSTEMS

被引：41

作者：

NIELSEN, HK ^{[1
]}

DEWECK, D ^{[1
]}

FINOT, PA ^{[1
]}

LIARDON, R ^{[1
]}

HURRELL, RF ^{[1
]}

机构：

[1] NESTLE PROD TECH ASSISTANCE CO LTD,DEPT RES,CH-1814 LA TOUR DE PEILZ,SWITZERLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1985年 / 53卷 / 02期

关键词：

D O I：

10.1079/BJN19850035

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：281 / 292

页数：12

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