Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 1983
[Tryptophan content of cereal proteins].
Solo gli utenti registrati possono tradurre articoli
Entra registrati
Il collegamento viene salvato negli appunti
Parole chiave
Astratto
The tryptophan contents of the albumin, globulin, prolamine and glutelin fractions from wheat, rye, barley, oat, sorghum, rice and maize were estimated by HPLC after alkaline hydrolysis. Complete amino acid compositions, including the amide contents, are given for all these protein fractions.