Chemical methods of evaluating protein quality
نویسندگان
چکیده
منابع مشابه
Chemical methods of evaluating protein quality.
The nutritive value of proteins 91 All measures of protein quality are a function of the limiting amino-acid, because the usefulness of a protein is limited by the amino-acid in shortest supply. The tests do not, therefore, yield any information about the other amino-acids, i.e. the potential value of the protein if given in combination with other proteins. This point needs emphasis because so ...
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The nutritive value of proteins 85 Henry, K. M. & Kon, S. K. (1957). Brit .J. Nutr. 11, 305. Henry, K. M., Kon, S. K., Lea, C. H. & White, J. C. D. (1948). J . Dairy Res. 15, 292. Henry, K. M., Kon, S. K. & Rowland, S. J. (1946). J. Dairy Res. 14, 403. Hodson, A. 2. (1952). Food Res. 17, 168. Hodson, A. 2. & Krueger, G. M. (1947). Arch. Biochem. 12, 51. Hodson, A. Z. & Miller, C. B. (1957). Foo...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 1958
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns19580017