Studies in rats on the nutritional value of hydrogen peroxide-treated fish protein and the utilization of oxidized sulphur-amino acids

Publisher： Cambridge University Press

E-ISSN： 1475-2662|38|2|189-205

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.38, Iss.2, 1977-09, pp. : 189-205

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Abstract

1. The nutritional value of fish protein oxidized with different levels of hydrogen peroxide, and the utilization of oxidized sulphur-amino acids in the rat were investigated.

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