Measurement of available lysine in heated and unheated foodstuffs by chemical and biological methods.
作者信息
Boctor A M, Harper A E
出版信息
J Nutr. 1968 Mar;94(3):289-96. doi: 10.1093/jn/94.3.289.
PMID:5642192
Abstract
摘要
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Measurement of available lysine in heated and unheated foodstuffs by chemical and biological methods.用化学和生物学方法测定加热及未加热食品中的有效赖氨酸含量。
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