In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes-Reference-Cited by-同舟云学术

In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes

Published:1997-05-01 Issue:5 Volume:45 Page:1762-1769
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rozan Pascale¹,Lamghari Radia¹,Linder Michel¹,Villaume Christian¹,Fanni Jacques¹,Parmentier Michel¹,Méjean Luc¹

Affiliation:

1. Institut National de la Santé et de la Recherche Médicale (INSERM U308), Equipe de Recherches Aliment et Comportement, 38 rue Lionnois, 54000 Nancy, France, and Laboratoire de Physicochimie et Génie Alimentaires, E.N.S.A.I.A., 2 Avenue Forêt de Haye, 54500 Vandoeuvre-lès-Nancy, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960723v

Reference52 articles.

1. Measurement of lysine damage in proteins heated with gossypol

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