REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE-BINDING PROCEDURE

被引：114

作者：

HURRELL, RF

LERMAN, P

CARPENTER, KJ

机构：

[1] UNIV CAMBRIDGE,DEPT APPL BIOL,CAMBRIDGE CB2 3DX,ENGLAND

[2] UNIV CALIF BERKELEY,DEPT NUTR SCI,BERKELEY,CA 94720

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03485.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1221 / &

共 50 条

[1] STOICHIOMETRIC DYE-BINDING PROCEDURE FOR THE DETERMINATION OF THE REACTIVE LYSINE CONTENT OF SOYA BEAN PROTEIN
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[9] EFFECTS OF EXTRUSION ON THE DYE-BINDING, FLUORODINITROBENZENE-REACTIVE AND TOTAL LYSINE CONTENT OF SOYBEAN-MEAL AND PEAS
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