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Authordc.contributor.authorVillarroel, Mario 
Authordc.contributor.authorBiolley, Edith 
Authordc.contributor.authorSchneeberger, Ricardo 
Authordc.contributor.authorBallester, Digna 
Authordc.contributor.authorRamirez, Santiago 
Admission datedc.date.accessioned2019-01-29T14:14:00Z
Available datedc.date.available2019-01-29T14:14:00Z
Publication datedc.date.issued1987
Cita de ítemdc.identifier.citationFood Chemistry, Volumen 25, Issue 2, 2018, Pages 155-158
Identifierdc.identifier.issn03088146
Identifierdc.identifier.other10.1016/0308-8146(87)90064-1
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/160292
Abstractdc.description.abstractSamples of selected fully ripened Chilean hazel nuts growing wild in the southern part of Chile were collected for analysis. Protein and amino acid contents were determined. The protein concentration after oil extraction was 16·3%. Eighteen amino acids were found. Glutamic acid, followed by aspartic acid and arginine, were present in the greatest concentrations. Lysine was the limiting essential amino acid when compared with the FAO/WHO (1981) reference amino acid pattern, with a chemical score of 82. © 1987.
Lenguagedc.language.isoen
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Sourcedc.sourceFood Chemistry
Keywordsdc.subjectFood Science
Títulodc.titleAmino acid composition of Chilean hazel nuts
Document typedc.typeArtículo de revista
Catalogueruchile.catalogadorSCOPUS
Indexationuchile.indexArtículo de publicación SCOPUS
uchile.cosechauchile.cosechaSI


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile