Chemical Composition and Protein Quality Comparisons of Soybeans and Soybean Meals from Five Leading Soybean-Producing Countries-Reference-Cited by-同舟云学术

Chemical Composition and Protein Quality Comparisons of Soybeans and Soybean Meals from Five Leading Soybean-Producing Countries

Published:2004-09-14 Issue:20 Volume:52 Page:6193-6199
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Karr-Lilienthal Lisa K.¹,Grieshop Christine M.¹,Merchen Neal R.¹,Mahan Donald C.¹,Fahey George C.¹

Affiliation:

1. Department of Animal Sciences, University of Illinois, Urbana, Illinois 61801, and Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049795%2B

Reference25 articles.

1. Comparison of Quality Characteristics of Soybeans from Brazil, China, and the United States

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