QUANTITATIVE STUDIES OF FOOD PROTEIN-DEGRADATION AND THE ENERGETIC EFFICIENCY OF MICROBIAL PROTEIN-SYNTHESIS IN THE RUMEN OF SHEEP GIVEN CHOPPED LUCERNE AND ROLLED BARLEY

被引：118

|

作者：

MATHERS, JC

MILLER, EL

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1981年 / 45卷 / 03期

关键词：

D O I：

10.1079/BJN19810137

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

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页码：587 / 604

页数：18

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[31] STUDIES ON THE ACTION OF PROTEINASE-INHIBITORS IN RATS .3. INFLUENCE OF LEUPEPTIN ON THE RATE OF PROTEIN-SYNTHESIS AND THE INTRACELLULAR PROTEIN-DEGRADATION BY USE OF A TEST SYSTEM INCLUDING CONSTANT INFUSION OF LABELED AMINO-ACIDS, ESTIMATION OF 3-METHYL-HISTIDINE EXCRETION AND A TRIPLE-LABELING TECHNIQUE
BOHLEY, P
SIMON, O
BERGNER, H
MUNCHMEYER, R
[J]. ARCHIV FUR TIERERNAHRUNG-ARCHIVES OF ANIMAL NUTRITION, 1979, 29 (10): : 607 - 622

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