NITROGEN COMPOUNDS OF CABBAGE. I. THE RELATION OF THE NON-PROTEIN TO THE TOTAL NITROGEN WITH SPECIAL REFERENCE TO THE ESSENTIAL AMINO ACIDS-Reference-Cited by-同舟云学术

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NITROGEN COMPOUNDS OF CABBAGE. I. THE RELATION OF THE NON-PROTEIN TO THE TOTAL NITROGEN WITH SPECIAL REFERENCE TO THE ESSENTIAL AMINO ACIDS

Published:1960-05 Issue:3 Volume:25 Page:399-413
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KELLEY EDWARD G.,ZACHARIUS ROBERT M.,KRULTCK SAMUEL,GREENSPUN REBA BAUM

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1960.tb00347.x/fullpdf

Reference46 articles.

1. l-5-VINYL-2-THIOOXAZOLIDONE, AN ANTITHYROID COMPOUND FROM YELLOW TURNIP AND FROM BRASSICA SEEDS

2. THE LEUCYLPEPTIDASES OF MALT, CABBAGE, AND SPINACH

Cited by 5 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

1. Nitrogen composition of vegetables common to Japan;Journal of Food Composition and Analysis;1987-12

2. Cabbage (Brassica oleracea) in the diet of growing—Finishing pigs;Animal Feed Science and Technology;1980-04

3. Frischgemüse;Obst, Gemüse, Kartoffeln, Pilze;1968

4. Die essentiellen Aminosäuren der Nahrungspflanzen in ihrer Beziehung zur menschlichen Ernährung;Food / Nahrung;1965

5. NITROGEN COMPOUNDS OF CABBAGE. II. CHROMATOGRAPHIC ANALYSIS OF THE NON-PROTEIN NITROGEN;Journal of Food Science;1960-05

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