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A Comparison of the Levels of Lutein and Zeaxanthin in Corn Germ Oil, Corn Fiber Oil and Corn Kernel Oil

โœ Scribed by Robert A. Moreau; David B. Johnston; Kevin B. Hicks


Publisher
Springer-Verlag
Year
2007
Tongue
English
Weight
192 KB
Volume
84
Category
Article
ISSN
0003-021X

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The germ meal out of corn-oil cake contained up to 24.3 % of protein, on the average. The main part of germ meal proteins was represented by the alkali-soluble fraction, up to 79.9 %; the water-soluble proteins made up 7.3 y;, the salt-solubleup to 4.6%, and alcohol-solubleonly up to 1 %. With rega