MEASUREMENT OF AVAILABLE LYSINE IN HEATED AND UNHEATED FOODSTUFFS BY CHEMICAL AND BIOLOGICAL METHODS

被引：50

作者：

BOCTOR, AM

HARPER, AE

机构：

来源：

JOURNAL OF NUTRITION | 1968年 / 94卷 / 03期

关键词：

D O I：

10.1093/jn/94.3.289

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：289 / &

共 26 条

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