THE EFFECTS OF HEAT ON THE NUTRITIVE VALUE OF PROTEIN HYDROLYSATES WITH DEXTROSE

被引：24

作者：

OVERBY, LR

FROST, DV

机构：

来源：

关键词：

D O I：

10.1093/jn/46.4.539

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：539 / 550

页数：12

共 15 条

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KLINE, OL
[J]. JOURNAL OF NUTRITION, 1950, 40 (02) : 295 - 307
[6] FROST DV, 1948, J BIOL CHEM, V175, P635
[7] ASSAY OF DRY PROTEINS BY RAT REPLETION METHOD - NUTRITIVE VALUE AND AMINO ACID COMPOSITION OF 6 REFERENCE PROTEINS
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SANDY, HR
[J]. JOURNAL OF NUTRITION, 1949, 39 (03) : 427 - 439
[8] FROST DV, 1950, PROTEIN AMINO ACID R, P34
[9] INTERACTION BETWEEN SIMPLE SUGARS AND AMINO-ACIDS
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[J]. NATURE, 1950, 165 (4200) : 684 - 685
[10] GRAHAM CE, 1947, J BIOL CHEM, V168, P711