EFFECT OF MAILLARD BROWNING REACTION ON PROTEIN-UTILIZATION AND PLASMA AMINO-ACID RESPONSE BY RAINBOW-TROUT (SALMO-GAIRDNERI)

被引：27
作者：
PLAKAS, SM
LEE, TC
WOLKE, RE
MEADE, TL
机构：
[1] UNIV RHODE ISL,DEPT FOOD SCI & NUTR,KINGSTON,RI 02881
[2] UNIV RHODE ISL,DEPT FISHERIES AQUACULTURE & PATHOL,KINGSTON,RI 02881
来源：
JOURNAL OF NUTRITION | 1985年 / 115卷 / 12期
关键词：
D O I：
10.1093/jn/115.12.1589
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：1589 / 1599
页数：11
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