Heat-induced changes in sulfhydryl groups and disulfide bonds in fish protein and their effect on protein and amino acid digestibility in rainbow trout (Salmo gairdneri)
作者： Johannes Opstvedt , Ruth Miller , Ronald W. Hardy , John Spinelli
DOI: 10.1021/JF00124A056
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摘要: … in the content of -SH (sulfhydryl) groups and a concomitant … and reduced protein and amino acid digestibility when fed to … a reduction in protein and amino acid digestibility in drum-…
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