✦ LIBER ✦

Studies on nutrition

✍ Scribed by G. Sankaran

Book ID: 112935039
Publisher: Springer-Verlag
Year: 1940
Tongue: English
Weight: 901 KB
Volume: 7
Category: Article
ISSN: 0019-5456
DOI: 10.1007/bf02911603

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The analysis showed a gradual fall of the sugar content as fermentation period increased. Ascorbic acid content decreased while nitrogen and crude protein increased during fermentation. The predominant amino acids are leucine, lysine, valine, asparagine and glutamic acid, methionine, phenylalanine.