ELECTROPHORETIC PATTERNS AND FREE AMINO-ACID COMPOSITION OF PEANUT MEAL FERMENTED WITH FUNGI

被引：12

作者：

BEUCHAT, LR ^{[1
]}

YOUNG, CT ^{[1
]}

CHERRY, JP ^{[1
]}

机构：

[1] UNIV GEORGIA,AGR EXPT STN,DEPT FOOD SCI,EXPERIMENT,GA 30212

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(75)73700-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：40 / 45

页数：6

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[2]

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ORY, RL .

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[4]

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[5]

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[6]

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

[7] A MILLENNIUM OF FUNGI FOOD AND FERMENTATION [J].

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[8]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[9] NONVOLATILE FLAVOR COMPONENTS OF PEANUTS [J].

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NEWELL, JA ;

JOHNSON, BR ;

KOEHLER, PE ;

WALLER, GR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :728-&

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

MCOSKER, DE .

JOURNAL OF NUTRITION, 1962, 76 (04) :453-&

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