Electrophoretic Patterns and Free Amino Acid Composition of Peanut Meal Fermented With Fungi-Reference-Cited by-同舟云学术

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Electrophoretic Patterns and Free Amino Acid Composition of Peanut Meal Fermented With Fungi

Published:1975-01 Issue:1 Volume:8 Page:40-45
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Beuchat L.R.,Young C.T.,Cherry J.P.

Publisher

Elsevier BV

Subject

General Computer Science

Reference25 articles.

1. “Disc Electrophoresis.”,1973

2. The beneficial effects of some Aspergillus cultures for chick growth;Chah;Poultry Sci.,1973

3. Gel electrophoretic analysis of peanut proteins and enzymes. I. Characterization of DEAE-cellulose separated fractions;Cherry;J. Agr. Food Chem.,1973

4. Comparative studies of seed proteins of species of Gossypium by gel electrophoresis;Cherry;Evolution,1970

5. “Flavor.”;Crocker,1945

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4. Nutritional improvement of cereals by fermentation;Critical Reviews in Food Science and Nutrition;1989-01

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