Bioavailability of methionine in some tripeptides occurring in dietary proteins as determined by rat growth
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism
Reference16 articles.
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3. Relationship between in vitro digestibility of casein and its content of lysinoalanine and D- amino acids;Friedman;J. Food Sci.,1981
4. The utilization and safety of isomeric sulphur-containing amino acids in mice;Friedman;J. Nutr.,1984
5. Nitrogen retention in men fed isolated soybean supplemented with L-methionine, D-methionine, N-acetyl-L-methionine or inorganic sulphate;Zezulka;J. Nutr.,1976
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3. Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality;British Journal of Nutrition;2012-08
4. Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats;Advances in Experimental Medicine and Biology;1999
5. Digestibility of dried and toasted peas in pigs. 2. Ileal and total tract digestibilities of amino acids, protein and other nutrients;Animal Feed Science and Technology;1997-02
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