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Research Approaches and Methods for Evaluating the Protein Quality of Human Foods Proposed by an FAO Expert Working Group in 2014

  • Article
  • Apr 6, 2016
  • #Nutrition #Biotechnology
Ricardo Uauy
@RicardoUauy
(Author)
academic.oup.com
Read on academic.oup.com
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Abstract. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) has been adopted for assessing protein quality in human foods since 1991, and the shortc

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Stuart Phillips @mackinprof ยท Jul 12, 2022
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Cooking (and complementation) always improves bioavailability (as you and I have discussed) Good summary
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