Assessment of the Protein Quality of Native White Floury Maize, Designated IAPO-13, by Amino Acid Analysis-Reference-Cited by-同舟云学术

Assessment of the Protein Quality of Native White Floury Maize, Designated IAPO-13, by Amino Acid Analysis

Published:1997-04-01 Issue:4 Volume:45 Page:1062-1069
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zarkadas Constantinos G.¹

Affiliation:

1. Eastern Cereal and Oilseed Research Centre, Central Experimental Farm, Research Branch, Agriculture and Agri-Food Canada, Ottawa, Ontario, Canada K1A 0C6

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960573o

Reference69 articles.

1. The Nutritional Value of Normal and High Lysine Corns for Weanling and Growing-Finishing Swine when Fed at Four Lysine Levels

2. A 168 bp derivative of Suppressor-mutator/Enhancer is responsible for the maize o2?23 mutation

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