成分与加工对某些豆类种子营养价值的影响。 - Suppr

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Effect of composition and processing on the nutritive value of some leguminous seeds.

作者信息

Pion R, Menoles-Pereira E, Prugnaud J

出版信息

J Am Oil Chem Soc. 1979 Mar;56(3):150-3. doi: 10.1007/BF02671439.

DOI:10.1007/BF02671439

PMID:575366

Abstract

摘要

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Effect of composition and processing on the nutritive value of some leguminous seeds.成分与加工对某些豆类种子营养价值的影响。

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Plant Foods Hum Nutr. 1994 Oct;46(3):187-93. doi: 10.1007/BF01088989.

本文引用的文献

[Effects of technological processing on digestive and metabolic utilization of amino acids from various protein foods].[技术加工对各种蛋白质食物中氨基酸消化和代谢利用的影响]

Ann Nutr Aliment. 1978;32(2-3):339-52.

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