EFFECT OF STORAGE, CARBOHYDRATE-COMPOSITION, AND HEAT PROCESSING ON PROTEIN-QUALITY AND AMINO-ACID BIOAVAILABILITY OF A COMMERCIAL ENTERAL PRODUCT

被引：27

作者：

LOWRY, KR ^{[1
]}

BAKER, DH ^{[1
]}

机构：

[1] UNIV ILLINOIS,DIV NUTR SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07936.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1024 / 1030

页数：7

共 35 条

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