THE FORTIFICATION OF BREAD WITH LYSINE .1. THE LOSS OF LYSINE DURING BAKING

被引：45

|

作者：

ROSENBERG, HR

ROHDENBURG, EL

机构：

来源：

JOURNAL OF NUTRITION | 1951年 / 45卷 / 04期

关键词：

D O I：

10.1093/jn/45.4.593

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：

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页码：593 / 598

页数：6

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