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Literature DB >> 5852121

Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle.

Abstract

Entities: Chemical

Year: 1965 PMID： 5852121 DOI： 10.1079/bjn19650049

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

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2 in total

Authors: G M Ellinger; A Duncan
Journal: Biochem J Date: 1976-06-01 Impact factor: 3.857

Authors: F E McDonough; C E Bodwell; R S Staples; P A Wells
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

2 in total