THE ESTIMATION OF AVAILABLE LYSINE IN HUMAN FOODS BY 3 CHEMICAL PROCEDURES

被引：13
|
作者：
CARPENTER, KJ
STEINKE, FH
CATIGNANI, GL
SWAISGOOD, HE
ALLRED, MC
MACDONALD, JL
SCHELSTRAETE, M
机构：
来源：
PLANT FOODS FOR HUMAN NUTRITION | 1989年 / 39卷 / 01期
关键词：
D O I：
10.1007/BF01092409
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
引用
收藏
页码：129 / 135
页数：7
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