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Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated. Sorghum varieties (Dorado, Shandaweel-6, Giza-15) were soaked for 20 h followed by germination for 72 h; the res...

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Main Authors: Afify, Abd El-Moneim M. R., El-Beltagi, Hossam S., Abd El-Salam, Samiha M., Omran, Azza A.
格式: Artigo
語言:Inglês
出版: Public Library of Science 2012
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC3272039/
https://ncbi.nlm.nih.gov/pubmed/22319611
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0031154
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