Amino acid composition, score and in vitro protein digestibility of foods commonly consumed in Norhwest Mexico;Composición de aminoácidos, calificación química y digestibilidad proteíca in vitro de alimentos consumidos frecuentemente en el Noroeste de México

Nutricion Hospitalaria

Volumn 28, Issue 2, 2013, Pages 365-371

  Caire Juvera, Graciela ^a   Vázquez Ortiz, Francisco A ^a   Grijalva Haro, Maria I ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Amino acids; Food analysis; In vitro protein digestibility; Mexican foods; Protein quality

Indexed keywords

AMINO ACID; PROTEIN INTAKE;

ARTICLE; CEREAL; CHEESE; CHEMISTRY; DIGESTION; FABACEAE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; MEAT; METABOLISM; MEXICO; NUTRITIONAL VALUE; PROTEIN INTAKE; SPECTROFLUOROMETRY; ANALYSIS;

AMINO ACIDS; CEREALS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY PROTEINS; DIGESTION; FABACEAE; HUMANS; HYDROLYSIS; MEAT; MEXICO; NUTRITIVE VALUE; SPECTROMETRY, FLUORESCENCE;

EID: 84877003784     PISSN: 02121611     EISSN: 16995198     Source Type: Journal    
DOI: 10.3305/nh.2013.28.2.6219     Document Type: Article

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