Factors contributing to the selection of dietary protein food sources.

Wolfe, Robert R; Baum, Jamie I; Starck, Carlene; Moughan, Paul J

Wolfe, Robert R; Baum, Jamie I; Starck, Carlene; Moughan, Paul J.

Afiliação

Wolfe RR; Reynolds Institute on Aging and Department of Geriatrics, University of Arkansas for Medical Sciences, Little Rock, AR, USA. Electronic address: rwolfe2@uams.edu.
Baum JI; Reynolds Institute on Aging and Department of Geriatrics, University of Arkansas for Medical Sciences, Little Rock, AR, USA; Division of Agriculture, Department of Food Science, University of Arkansas, Fayetteville, AR, USA.
Starck C; Riddet Institute, Massey University, Palmerston North, New Zealand.
Moughan PJ; Riddet Institute, Massey University, Palmerston North, New Zealand.

Clin Nutr ; 37(1): 130-138, 2018 02.

Article em En | MEDLINE | ID: mdl-29233589

Assuntos

Aminoácidos Essenciais; Proteínas Alimentares; Animais; Dieta; Comportamento Alimentar; Humanos; Íleo/fisiologia; Valor Nutritivo

Palavras-chave

Essential amino acids; Protein; Protein density; Protein quality; True ileal digestibility

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas Alimentares / Aminoácidos Essenciais Tipo de estudo: Prognostic_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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