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Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors

Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value of NCF is related to the amino acid composition of...

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Detalles Bibliográficos
Autores principales: Maubois, J.-L., Lorient, D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Paris 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4701760/
https://www.ncbi.nlm.nih.gov/pubmed/26767093
http://dx.doi.org/10.1007/s13594-015-0271-0