MICROBIOLOGICAL DETERMINATION OF ARGININE IN PROTEINS AND FOODS
Open Access
- 1 October 1948
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 176 (1), 59-63
- https://doi.org/10.1016/s0021-9258(18)51001-2
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- FURTHER STUDIES ON THE AMINO ACID COMPOSITION OF SEED GLOBULINSJournal of Biological Chemistry, 1947
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947
- COLORIMETRIC DETERMINATION OF METHIONINE IN PROTEINS AND FOODSJournal of Biological Chemistry, 1946
- MICROBIOLOGICAL DETERMINATION OF METHIONINE IN PROTEINS AND FOODSJournal of Biological Chemistry, 1946
- Chromatography in Separation and Determination of Basic Amino AcidsIndustrial & Engineering Chemistry Analytical Edition, 1946
- SOME RELATIONSHIPS BETWEEN THE AMINO ACID CONTENTS OF PROTEINS AND THEIR NUTRITIVE VALUES FOR THE RATJournal of Biological Chemistry, 1946
- Microbiological Determination of Amino Acids. IV. Lysine, Histidine, Arginine, and ValineExperimental Biology and Medicine, 1946
- THE MICROBIOLOGICAL DETERMINATION OF AMINO ACIDS IN ANIMAL PROTEINSJournal of Biological Chemistry, 1945
- Some Interrelationships of Pyridoxine, Alanine and Glycine in Their Effect on Certain Lactic Acid BacteriaProceedings of the National Academy of Sciences, 1943
- Amino Acid Requirement of Lactobacillus casei.Experimental Biology and Medicine, 1943