出版社：Japanese Society of Nutrition and Food Science
摘要：The young albino rats were fed with wheat flour fortified with 0.5% of L-lysine, DLthreonine, DL-methionine or DL-tryptophan, respectively, and the effects on the growth rate, protein efficiency and biological value were studied. The positive effects on the growth rate and biological value were observed only with L-lysine. When the diet was fortified by 0.5% of lysine plus0.5% of threonine, methionine or tryptophan, the effects on the growth rate and protein efficiency were observed only with lysine plus tryptophan.
关键词：The Fortification of Wheat Flour with Lysin;小麦粉に対するリジン;Threonine;トレナニン;Methionine;メチオニ;Tryptophan;トリプトファンの強化
