EFFECT OF LIME TREATMENT ON INVITRO AVAILABILITY OF ESSENTIAL AMINO ACIDS AND SOLUBILITY OF PROTEIN FRACTIONS IN CORN

被引：85
作者：
BRESSANI, R
SCRIMSHAW, NS
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1958年 / 6卷 / 10期
关键词：
D O I：
10.1021/jf60092a010
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：774 / 778
页数：5
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