Literature DB >> 4373617

The proximate chemical composition and the amino acid content of some Nigerian oil seeds.

A U Mba, M C Njike, V A Oyenuga.   

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Year:  1974        PMID： 4373617     DOI： 10.1002/jsfa.2740251216

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  3 in total

1.  Amino acid composition, available lysine content and in vitro protein digestibility of selected tropical crop seeds.

Authors:  K J Petzke; I E Ezeagu; J Proll; A O Akinsoyinu; C C Metges
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

2.  An evaluation of the microflora associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seeds during ugba production.

Authors:  N R Isu; H O Njoku
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

Review 3.  The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment.

Authors:  Nurudeen A Olasupo; Chimezie P Okorie; Folarin A Oguntoyinbo
Journal:  Front Microbiol       Date:  2016-08-03       Impact factor: 5.640
  3 in total

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