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Please use this identifier to cite or link to this item: https://scholars.tari.gov.tw/handle/123456789/3812
Title: 九種冷凍蔬菜的營養素-氨基酸
Authors: D.D. Murphy
陳景福 摘譯
Keywords: 消旋作用;平衡膳食;庇護作用;氮平衡;安全攝食量;racemization;balanced diet;sparing action;nitrogent equilibrium;safe intake
Issue Date: Mar-1958
Publisher: 臺灣園藝學會
Journal Volume: 4
Journal Issue: 1
Start page/Pages: 16-17
Source: 中國園藝 
Abstract: 
因為要補充冷凍蔬菜營養素資料的不足,美國全國冷凍食物包裝業聯合會在營養研究方面提出了一個龐大的贊助計劃,本文係供給九種冷凍蔬菜的十種氨基酸( Aminoacids)的分析結果,證明都含有相當量的蛋白質,雖然阿金氨基酸(Arginine)及組氨基酸( Histidine) 對於人類的重要性並不為研究者所重觀,不過以前多數研究者曾將它列進主要氨基酸中,所以本文亦循例將它列入。憶威斯康辛(大學)校友研究基金實驗室( Laboratory of Wisconsin Alumni Research Foundation) 的Burger氏及其同仁曾發表「51種泠凍水果果汁及蔬菜的維生素礦物質及一般成分」一文,包括本文所述的九種冷凍蔬茱在內,可資我們參考, (譯者按:該文刊載於J1. of Agricultural and Food Chemistry Vo1.4 No.5, 本人已將全文譯出, 刊登於中國國藝三卷二期)
URI: https://scholars.tari.gov.tw/handle/123456789/3812
ISSN: 0529-6544
DOI: 10.6964/JCSHS.195803.0016
Appears in Collections:作物組

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