LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS

被引：28

作者：

JOKINEN, JE

REINECCIUS, GA

THOMPSON, DR

机构：

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

[2] UNIV MINNESOTA,DEPT AGR ENGN,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00730.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：816 / 819

页数：4

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