蛋白质食物中硫氨基酸的可利用性。3. 加热鳕鱼肌肉的化学和营养变化。 - Suppr | 超能文献

Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle.

作者信息

Miller E L, Carpenter K J, Milner C K

出版信息

Br J Nutr. 1965;19(4):547-64. doi: 10.1079/bjn19650049.

DOI:10.1079/bjn19650049

Abstract

摘要

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Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle.蛋白质食物中硫氨基酸的可利用性。3. 加热鳕鱼肌肉的化学和营养变化。

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Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle.蛋白质类食物中硫氨基酸的可利用性。4. 热处理对鳕鱼肌肉总氨基酸含量的影响。

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[The Maillard reaction. V. Enzymatic proteolysis of heated foods and significance of results].[美拉德反应。V. 加热食品的酶促蛋白水解作用及结果的意义]

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The determination of methionine in proteins by gas-liquid chromatography.用气相色谱法测定蛋白质中的蛋氨酸

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