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
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
相关论文
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