NUTRITIONAL VALUE OF MIDDLE EASTERN FOODSTUFFS .4. AMINO ACID COMPOSITION

被引：51

作者：

JAMALIAN, J

PELLETT, PL

机构：

[1] The Australian Wine Research Institute, Adelaide, South Australia

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1968年 / 19卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740190706

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The amino acid composition of twenty‐six food items common in the Middle East has been determined by ion‐exchange chromatography. A pre‐oxidation procedure was used for the determination of cystine but was not found satisfactory for the determination of methionine. In addition to the amino acid composition the protein quality scores have been calculated by two methods and are reported together with the E/T ratios (the total essential amino acids per total nitrogen). Copyright © 1968 John Wiley & Sons, Ltd

引用

页码：378 / &

共 17 条

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