ENZYME DIAFILTRATION TECHNIQUE FOR INVITRO DETERMINATION OF PROTEIN DIGESTIBILITY AND AVAILABILITY OF AMINO-ACIDS OF LEGUMES

被引：4

作者：

KAN, TM ^{[1
]}

SHIPE, WF ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13213.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：794 / 798

页数：5

共 50 条

[1] INVITRO DIGESTIBILITY OF PROTEIN AND AMINO-ACIDS IN PROTEIN MIXTURES
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[2] AVAILABILITY OF AMINO-ACIDS IN LEGUMES AND LEGUME WHEAT BLENDS
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[4] EFFECT OF PHYTIC ACID ON THE INVITRO RATE OF DIGESTIBILITY OF RAPESEED PROTEIN AND AMINO-ACIDS
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[9] EFFECT OF PHYTIC ACID ON INVITRO DIGESTIBILITY OF PROTEINS AND AMINO-ACIDS
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[10] INVESTIGATION ON THE EXPERIMENTAL-TECHNIQUE FOR DETERMINATION OF TRUE DIGESTIBILITY OF AMINO-ACIDS IN FEEDSTUFFS FOR MINK
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