Nutritional value evaluation of amino acids of different corn cultivars in Xinjiang

XU Xin; MAO Hongyan; HAN Dengxu; ZHAO Haiyan; YU Ming

doi:10.13995/j.cnki.11-1802/ts.021450

XU Xin, MAO Hongyan, HAN Dengxu, ZHAO Haiyan, YU Ming

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 244-249.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 244-249. DOI: 10.13995/j.cnki.11-1802/ts.021450

Nutritional value evaluation of amino acids of different corn cultivars in Xinjiang

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 244-249 https://doi.org/10.13995/j.cnki.11-1802/ts.021450

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Received	Published
2019-06-23	2020-03-25
Issue Date
2020-04-24

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