Tables index

From

Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Rong JIA, Yuting LOU, Fuxin ZHANG, Yufang LIU, Weizhe WANG, Haishuai PENG, Yuanyuan HUI, Bini WANG

Journal of Food and Nutrition Research. 2022, 10(9), 600-607 doi:10.12691/jfnr-10-9-3
  • Table 1. Grayscale scanning analysis of goat cheeses with five starter cultures at different maturation periods
  • Table 2. Content of 16 amino acids of goat cheeses with five starter cultures during maturation (Expressed as mean; Unit: mg g−1 sample)
  • Table 3. Essential amino acid content of 60-day-old goat cheeses with five starter cultures and their reference model (Expressed as mean; Unit: mg g−1 protein)
  • Table 4. Protein evaluation nutritional values of 60-day-old goat cheeses with five starter cultures (Expressed as mean)