Author:
Friedman Mendel,Finot Paul-Andre
Reference77 articles.
1. Bell, J.M., and John, A.M. Amino acid requiremnts of growing mice: arginine, lysine, tryptophan and phenylalanine. J. Nutr., 111, 525–530. 1981.
2. Betschart, A.A. Improving protein quality of bread-nutritional benefits and realities. In “Nutritional Improvement of Food and Feed Proteins-Adv. Exp. Med. Biol. 105”, M. Friedman, Ed., Plenum, New York, pp 703–734. 1978.
3. Bjorck, I., Noguchi, A., Asp, N.G., Cheftel, J., and Dahlqvist, A. Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine. J. Agric. Food Chem., 31, 488–492. 1983.
4. Cavins, J.F., and Friedman, M. New amino acids derived from reactions of ε-amino groups in proteins with α, β-unsaturated compounds. Biochemistry 6, 3766–3770. 1967.
5. Cavins, J.F., and Friedman, M. Automatic integration and computation of amino acid analyses. Cereal Chem. 45, 172–176. 1968.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献