PRODUCTION AND NUTRITIONAL-EVALUATION OF A HIGH LYSINE BAKERS-YEAST (SACCHAROMYCES-CEREVISIAE) IN RATS

被引：6

作者：

FLORENTINO, RF ^{[1
]}

BROQUIST, HP ^{[1
]}

机构：

[1] VANDERBILT UNIV, SCH MED, DEPT BIOCHEM, DIV NUTR, NASHVILLE, TN 37232 USA

来源：

关键词：

D O I：

10.1093/jn/104.7.884

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：884 / 893

页数：10

共 27 条

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[3]

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[4]

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[5]

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[6]

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[7]

FLORENTINO RF, 1972, THESIS VANDERBILT U

[8]

GREENSTEIN JP, 1961, CHEMISTRY AMINO ACID, V3

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