TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL - SOLUBLE-PROTEIN CONTENT, EXTRACTION, AND AMINO-ACID COMPOSITION

被引：19

作者：

KUNG, SD ^{[1
]}

TSO, TC ^{[1
]}

机构：

[1] USDA,SCI & EDUC ADM,BELTSVILLE AGR RES CTR,TOBACCO LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07428.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1844 / &

共 26 条

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[18] CHANGE IN SOLUBILITY OF CRYSTALLINE FRACTION-I PROTEINS CORRELATED WITH CHANGE IN COMPOSITION OF SMALL SUBUNIT [J].

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[19]

SAKANO K, 1973, Biochimica et Biophysica Acta, V329, P339, DOI 10.1016/0304-4165(73)90300-0

[20]

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