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Composition and bacterial utilization of free amino acids in tropical mangrove sediments

✍ Scribed by S.O Stanley; K.G Boto; D.M Alongi; F.T Gillan


Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
976 KB
Volume
22
Category
Article
ISSN
0304-4203

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Importance and utilization of amaranth i
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Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential am