Literature DB >> 13536266

The amino-acid composition of potato protein and of cooked potato.

B P HUGHES.   

Abstract

Entities:  

Keywords:  AMINO ACIDS/determination; POTATOES; PROTEINS

Mesh：

Substances：

Year:  1958        PMID： 13536266     DOI： 10.1079/bjn19580026

Source DB:  PubMed          Journal:  Br J Nutr        ISSN： 0007-1145            Impact factor:   3.718


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  3 in total

1.  Dietary and Biochemical Control of Phenylketonuria.

Authors:  F S Brimblecombe; J D Blainey; M E Stoneman; B S Wood
Journal:  Br Med J       Date:  1961-09-23

Review 2.  Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function.

Authors:  Steven R Hertzler; Jacqueline C Lieblein-Boff; Mary Weiler; Courtney Allgeier
Journal:  Nutrients       Date:  2020-11-30       Impact factor: 5.717

3.  Indole-3-Acetic Acid Produced by Burkholderia heleia Acts as a Phenylacetic Acid Antagonist to Disrupt Tropolone Biosynthesis in Burkholderia plantarii.

Authors:  Mengcen Wang; Seiji Tachibana; Yuta Murai; Li Li; Sharon Yu Ling Lau; Mengchao Cao; Guonian Zhu; Makoto Hashimoto; Yasuyuki Hashidoko
Journal:  Sci Rep       Date:  2016-03-03       Impact factor: 4.379
  3 in total

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