An evaluation of the protein quality of some macedonian edible Boletaceae mushrooms
The nutritional quality of mushroom protein varies and is strongly affected by the relative proportion of each amino acid. Thus, the purpose of this study was to estimate the concentration of the amino acids present in mushroom proteins in order to evaluate the protein nutritional value. In this inv...
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| Formáid: | LEABHAR |
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University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association,
2002-03-01T00:00:00Z.
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Cuir clib leis
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Connect to this object online.3rd Floor Main Library
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A1234.567 |
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