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Identification of the maturation stage of grain of some cereals characterized by a higher content of essential amino acids

, : Identification of the maturation stage of grain of some cereals characterized by a higher content of essential amino acids. Rivista della Societa Italiana di Scienza dell' Alimentazione 24(3): 349-355

Amino acids were estimated in grain of wheat, rice and barley cultivars at different stages of ripening. Values for essential amino acids and, in particular, lysine were higher at the milk ripe stage, about 14 days after anthesis.

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