The fortification of bread with lysine. I. The loss of lysine during baking. - Suppr | 超能文献

The fortification of bread with lysine. I. The loss of lysine during baking.

作者信息

ROSENBERG H R, ROHDENBURG E L

出版信息

J Nutr. 1951 Dec;45(4):593-8. doi: 10.1093/jn/45.4.593.

DOI:10.1093/jn/45.4.593

Abstract

摘要

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引用本文的文献

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Supplementation of diets with proteins and amino acids.在饮食中补充蛋白质和氨基酸。

Am J Public Health Nations Health. 1958 Oct;48(10):1315-22. doi: 10.2105/ajph.48.10.1315.

2

Evaluation of the protein quality of wheat grains (Grizza 155) and eight related products by the dose-response bioassay.通过剂量反应生物测定法评估小麦籽粒（Grizza 155）及八种相关产品的蛋白质质量。

Z Ernahrungswiss. 1979 Dec;18(4):275-85. doi: 10.1007/BF02020518.