IMPROVING THE NUTRITIVE VALUE OF CEREAL GRAINS .1. IMPROVEMENT IN THE EFFICIENCY OF THE PROTEINS IN MILLED WHEAT FLOUR WITH LYSINE, VALINE, THREONINE AND AN EXTRACT FROM CONDENSED FISH SOLUBLES

被引：24

作者：

SURE, B

机构：

来源：

关键词：

D O I：

10.1093/jn/50.2.235

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：235 / 244

页数：10

共 8 条

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SURE, B .

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[7]

WEST HD, 1937, J BIOL CHEM, V182, P611

[8]

WHITE J, 1952, J BIOL CHEM, V199, P505