Note on the nutritive value of the nitrogenous substances contained in dried yeast (Torulopsis lipofera).
作者信息
Chick H, Slack E B
机构信息
Division of Nutrition, Lister Institute, Roebuck House, Old Chesterton, Cambridge.
出版信息
Biochem J. 1945;39(2):164-7. doi: 10.1042/bj0390164.
Abstract
摘要
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Note on the nutritive value of the nitrogenous substances contained in dried yeast (Torulopsis lipofera).关于干酵母（脂肪球拟酵母）中含有的含氮物质的营养价值的说明。
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本文引用的文献
1
Fat formation in Torulopsis lipofera.脂形球拟酵母中的脂肪形成。
Biochem J. 1944;38(5):480-92. doi: 10.1042/bj0380480.
2
The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour.单独用黑麦粉和小麦粉或与酵母或大豆粉混合烘焙的面包中蛋白质的生物学价值。
Biochem J. 1931;25(5):1476-84. doi: 10.1042/bj0251476.
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