THE PROTEIN QUALITY OF OATS
THE PROTEIN QUALITY OF OATS
复制标题
DOI：
10.1079/bjn19500030
复制
发表时间：
1950-01-01
影响因子：
3.6
通讯作者：
HEATHCOTE, JG
中科院分区：
文献类型：
--
作者：
HEATHCOTE, JG
用微生物学方法研究发现，谷氨酸、组氨酸、赖氨酸和脯氨酸的含量低于籽粒，谷氨酸、组氨酸、赖氨酸和脯氨酸的含量占燕麦籽粒总氮的85%以上。
Using mainly microbiological methods it was found that more than 85% of the total N of oat grain is present as amide and amino acid N. The husk contains less glutamic acid, histidine, lysine and proline than the kernel.