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- W2163769400 abstract "The paper is concerned with the isolation of food protein from clover and lucern leaves in a soluble non-denaturated state. The protein concentrates are white or light-cream-coloured and contain 74 and 82% of protein, 11.5 and 7.9% of carbohydrates, and 800 and 1000mg calcium/kg, respectively. The concentrates are water-soluble at pH over 6.0 and include fractions 1 and 2 of leaf protein. The content of essential amino acids in the clover and lucern proteins is 42–43% and the protein in vitro digestibility is as high as 90% relative to the major milk-casein one." @default.
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- W2163769400 date "1990-01-01" @default.
- W2163769400 modified "2023-09-23" @default.
- W2163769400 title "Food protein from green plant leaves" @default.
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- W2163769400 doi "https://doi.org/10.1002/food.19900340206" @default.
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