The fortification of bread with lysine. III. Supplementation with essential amino acids
- 1 April 1954
- journal article
- research article
- Published by Elsevier in Archives of Biochemistry and Biophysics
- Vol. 49 (2) , 263-267
- https://doi.org/10.1016/0003-9861(54)90196-4
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Influence of lysine, valine and threonine additions on the efficiency of the proteins of whole wheatArchives of Biochemistry and Biophysics, 1952
- The fortification of bread with lysine. II. The nutritional value of fortified breadArchives of Biochemistry and Biophysics, 1952
- Nutritional Improvement of white Polished Rice by the Addition of Lysine and ThreonineJournal of Nutrition, 1951
- THE UTILIZATION OF THE NITROGEN OF AMMONIUM SALTS, UREA, AND CERTAIN OTHER COMPOUNDS IN THE SYNTHESIS OF NON-ESSENTIAL AMINO ACIDS IN VIVOJournal of Biological Chemistry, 1949
- THE UTILIZATION OF THE OPTICAL ISOMERS OF PHENYLALANINE, AND THE PHENYLALANINE REQUIREMENT FOR GROWTHJournal of Biological Chemistry, 1946
- THE NUTRITIVE SIGNIFICANCE OF THE AMINO ACIDSPhysiological Reviews, 1938
- The Nutritive Significance of the Amino Acids and Certain Related CompoundsScience, 1937