SUSCEPTIBILITY OF PROTEIN-FRACTIONS TO LYSINOALANINE FORMATION

被引：2
|
作者：
SAVOIE, L [1 ]
PARENT, G [1 ]
机构：
[1] UNIV LAVAL,DEPT NUTR HUMAINE,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb05108.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1876 / 1877
页数：2
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