Work

Protein quality of high-lysine maize for humans

Year: 1991

Type: article

Source: Cereal Foods World

Author: Ricardo Bressani

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2246726059

FWCI: 0.607

Cites:

Cited by: 59

Related to: 10