ENZYMATIC LIBERATION OF AMINO ACIDS FROM DIFFERENT PROTEINS

被引：19

作者：

DENTON, AE

ELVEHJEM, CA

机构：

来源：

JOURNAL OF NUTRITION | 1953年 / 49卷 / 02期

关键词：

D O I：

10.1093/jn/49.2.221

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：221 / 229

页数：9

共 20 条

[11] THE SUPPLEMENTARY RELATIONSHIPS BETWEEN THE PROTEINS OF DAIRY PRODUCTS AND THOSE OF BREAD AND POTATO AS AFFECTED BY THE METHOD OF FEEDING - WITH A NOTE ON THE VALUE OF SOYA-BEAN PROTEIN [J].

HENRY, KM ;

KON, SK .

JOURNAL OF DAIRY RESEARCH, 1946, 14 (03) :330-339

[12] AVAILABILITY OF AMINO ACIDS IN SOME FOODS [J].

KUIKEN, KA ;

LYMAN, CM .

JOURNAL OF NUTRITION, 1948, 36 (03) :359-368

[13] RATE OF ENZYMIC DIGESTION OF PROTEINS AS A FACTOR IN NUTRITION [J].

MELNICK, D ;

OSER, BL ;

WEISS, S .

SCIENCE, 1946, 103 (2672) :326-329

[14]

SILBER RH, 1946, J BIOL CHEM, V164, P639

[15]

SILBER ROBERT HOWARD, 1949, JOUR NUTRITION, V38, P155

[16] THE ARGININE AND HISTIDINE CONTENT OF MEATS [J].

SIRNY, RJ ;

GREENHUT, IT ;

ELVEHJEM, CA .

JOURNAL OF NUTRITION, 1950, 41 (03) :383-398

[17]

Van Slyke DD, 1915, J BIOL CHEM, V23, P407

[18]

Van SLYKE DONALD D., 1941, JOUR BIOL CHEM, V141, P627

[19] THE ASPARTIC ACID, GLUTAMIC ACID, PROLINE AND TYROSINE CONTENT OF MEAT [J].

VIOLANTE, AM ;

SIRNY, RJ ;

ELVEHJEM, CA .

JOURNAL OF NUTRITION, 1952, 47 (03) :307-315

[20]

WILLIAMS JN, 1949, J BIOL CHEM, V181, P559

← 1 2 →