LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEAL
Open Access
- 1 January 1947
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 167 (1) , 143-150
- https://doi.org/10.1016/s0021-9258(17)35150-5
Abstract
No abstract availableKeywords
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