EFFECT OF LIME TREATMENT ON INVITRO AVAILABILITY OF ESSENTIAL AMINO ACIDS AND SOLUBILITY OF PROTEIN FRACTIONS IN CORN

被引：85

作者：

BRESSANI, R

SCRIMSHAW, NS

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1958年 / 6卷 / 10期

关键词：

D O I：

10.1021/jf60092a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：774 / 778

页数：5

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