AMINO-ACID LOSSES IN TURNIP GREENS (BRASSICA-RAPA L) DURING HANDLING AND PROCESSING

被引：8

作者：

MEREDITH, FI ^{[1
]}

GASKINS, MH ^{[1
]}

DULL, GG ^{[1
]}

机构：

[1] USDA,ARS,RUSSELL RES CTR,ATHENS,GA 30604

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17958.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：689 / 691

页数：3

共 8 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] CHURCH CF, 1969, FOOD VALUES PORTIONS
[3] CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINS - AN IMPROVED SYSTEM
MOORE, S
SPACKMAN, DH
STEIN, WH
[J]. ANALYTICAL CHEMISTRY, 1958, 30 (07) : 1185 - 1190
[4] MOORE S, 1963, METHODS ENZYMOLOGY, V6
[5] PELLAGRA. THE VALUE OF THE DIETARY TREATMENT OF THE DISEASE
Ridlon, J. R.
[J]. PUBLIC HEALTH REPORTS, 1916, 31 (30) : 1979 - 1999
[6] SHEFFNER AL, 1967, NEWER METHODS NUTRIT
[7] VINES HM, 1969, ASSOC SO AGR WORKERS, V66, P214
[8] [No title captured]