Covalent binding of methionine and tryptophan to soy protein
One common method of improving the nutritional quality of certain food proteins is through fortification with necessary amounts of limiting essential amino acids. This simple and convenient method, however, is not the best. Several disadvantages are associated with the addition of free amino acids...
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
2010
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/2429/21485 |