Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores

OBJECTIVE: Food proteins provide amino acids (AAs) and serve as building blocks of all vital organs, muscles, hormones, and biological fluids such as blood. Eggs are known as a good source of protein. This study compared the protein quality of bird eggs (raw and boiled), using their AA scores since...

Descripción completa

Detalles Bibliográficos
Autores principales: Onyenweaku, Eridiong O., Akah, Levi U., Kesa, Hema, Alawa, David A., Ebai, Patricia A., Kalu, Ukoha U., Ajigo, Ikutal, Owan, Valentine J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9296335/
https://www.ncbi.nlm.nih.gov/pubmed/35865720
http://dx.doi.org/10.1155/2022/6536826

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9296335/
https://www.ncbi.nlm.nih.gov/pubmed/35865720
http://dx.doi.org/10.1155/2022/6536826

Ejemplares similares