PEANUT PROTEINS AS FOOD SUPPLEMENTS - COMPOSITIONAL STUDY OF SELECTED VIRGINIA AND SPANISH PEANUTS

被引：17

作者：

CONKERTON, EJ ^{[1
]}

ORY, RL ^{[1
]}

机构：

[1] USDA,ARS,SO REG RES CTR,NEW ORLEANS,LA 70179

来源：

关键词：

D O I：

10.1007/BF02635478

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：754 / 756

页数：3

共 14 条

ADAMS, RF .

JOURNAL OF CHROMATOGRAPHY, 1974, 95 (02) :189-212

[2]

ALTSCHUL AM, 1974, TOMORROWS FOODS TODA, V27

[3]

BALKCOM R, 1974, SE PEANUT FARM, V12, P8

[4]

CONKERTON E J, 1973, Journal American Peanut Research and Education Association Incorporated, V5, P143

[5]

FONTAINE TD, 1946, J BIOL CHEM, V164, P487

[6]

KAHN MN, 1975, TEX AGRIC PROG, V21, P10

[7]

MCWATTERS K, 1971, SE PEANUT FARMER, V9, P5

MOORE, S ;

STEIN, WH .

[9]

Roberts E. J., 1976, International Sugar Journal, V78, P163

[10] EFFECTS OF LIPOPEROXIDES ON PROTEINS IN RAW AND PROCESSED PEANUTS [J].

STANGELO, AJ ;

ORY, RL .