Bioavailability of lysine in selected foods by rat growth assay
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01092403.pdf
Reference13 articles.
1. Amadi SC, Hewitt D (1975) Digestibility and availability of lysine and methionine in isolated soy bean protein after severe heat damage. Proc Nutr Soc 34: 1?13
2. Batterham ES, Murison RD, Lewis CE (1979) Availability of lysine in protein concentrates as determined by the slope-ratio assay with growing pigs and rats and by chemical techniques. Br J Nutr 41: 383?391
3. Bodwell CE (1977) Application of animal data to human protein nutrition: a review Cereal Chem 54: 958?983
4. Bodwell CE (1981) Use of amino acid data to predict protein nutritive value for adults. In: Protein Quality in Humans: Assessment andin vitro Estimation. Westport, Connecticut: AVI Publishing Company
5. Carpenter KJ (1984) Background paper 2: possible importance of protein digestibility and bioavailability of amino acids. Amer J Clin Nutr 40: 704?710
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