The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: a study using intrinsically N-labelled proteins
Mariotti, François, Pueyo, Maria E., Tomé, Daniel, Mahé, SylvainVolume:
87
Language:
english
Journal:
British Journal of Nutrition
DOI:
10.1079/bjn2002526
Date:
April, 2002
File:
PDF, 696 KB
english, 2002