Effect of Partial Methionine Oxidation on the Nutritional Quality of Soy Isolate and Casein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13816.x/fullpdf
Reference21 articles.
1. Utilization of L-Methionine Sulfoxide, L-Methionine Sulfone and Cysteic Acid by the Weanling Rat
2. Variability of essential amino acid content in seeds of 22 Phaseolus species
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4. THE ANTINEURITIC VITAMIN
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