Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 20, 2004, Pages 6193-6199

  Karr Lilienthal, Lisa K ^a   Grieshop, Christine M ^a   Merchen, Neal R ^a   Mahan, Donald C ^b   Fahey Jr , George C ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

International; Protein quality; Soybean meals; Soybeans

Indexed keywords

AMINO ACID; MINERAL; PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; EVALUATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; GEOGRAPHIC ORIGIN; NUTRITION; PROTEIN CONTENT; PROTEIN QUALITY; QUALITY CONTROL; SOYBEAN;

AMINO ACIDS; ARGENTINA; BRAZIL; CHINA; INDIA; MINERALS; QUALITY CONTROL; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS; UNITED STATES;

GLYCINE MAX;

EID: 4744343565     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049795+     Document Type: Article

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