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[Determination of biological value of food proteins. I. General aspects. II. Lysine determination].

作者信息

KOFRANYI E

出版信息

Hoppe Seylers Z Physiol Chem. 1956 Aug 8;305(2-3):61-9.

PMID:13357112
Abstract
摘要

相似文献

1
[Determination of biological value of food proteins. I. General aspects. II. Lysine determination].
Hoppe Seylers Z Physiol Chem. 1956 Aug 8;305(2-3):61-9.
2
Comparison of methods for the determination of available lysine value in animal and vegetable protein sources.动物和植物蛋白源中可利用赖氨酸值测定方法的比较。
J Sci Food Agric. 1967 Jul;18(7):274-8. doi: 10.1002/jsfa.2740180702.
3
[Epsilon-N-methylated lysine and guanidino-N-methylated arginine in proteins. 2. Determination of methylated amino acids of proteins].
Seikagaku. 1972 Aug;44(8):360-3.
4
Microbiological determination of lysine in proteins and foods.蛋白质和食品中赖氨酸的微生物学测定
J Biol Chem. 1947 Jun;169(1):71-6.
5
Specific colour reaction for the determination of lysine and/or ornithine.用于测定赖氨酸和/或鸟氨酸的特定颜色反应。
Acta Biochim Biophys Acad Sci Hung. 1975;10(4):277-86.
6
Determination of glycated hair protein and its clinical utility.
Kobe J Med Sci. 1988 Jun;34(3):113-20.
7
[Determination of the available lysine for evaluating the quality of protein (a review of the literature and the authors' own studies)].[用于评估蛋白质质量的可利用赖氨酸测定（文献综述及作者自身研究）]
Vopr Pitan. 1977 May-Jun(3):3-12.
8
An improved method for the determination of the biological availability of lysine in proteins using the micro-organism Tetrahymena pyriformis.一种使用梨形四膜虫测定蛋白质中赖氨酸生物利用率的改进方法。
Proc Nutr Soc. 1975 Dec;34(3):100A-101A.
9
The differential determination of lysine in heated milk. II. Comparison of the in vitro methods with the biological evaluation.
J Sci Food Agric. 1967 Feb;18(2):57-62. doi: 10.1002/jsfa.2740180205.
10
[Enrichment of bread with dried skimmed milk and dried yeast. II. Effect of baking process on contents of available lysine and biological nutritional value of protein in enriched bread].[用脱脂奶粉和干酵母强化面包。II. 烘焙过程对强化面包中可利用赖氨酸含量及蛋白质生物营养价值的影响]
Rocz Panstw Zakl Hig. 1973;24(2):205-13.

引用本文的文献

1
[The effect of dietary protein content on nitrogen balance and on muscle training].
Int Z Angew Physiol. 1958;17(4):378-90.