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Protein Digestibility of Cereal Products
Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digest...
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| Udgivet i: | Foods |
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| Hovedforfatter: | |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6617089/ https://ncbi.nlm.nih.gov/pubmed/31181787 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060199 |
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