HIGHLIGHTS
- What: The FAO publishes several databases and encourages their use for statistical, scientific, and research purposes, while also offering expertise to guide countries on using the data to help strengthen evidence-based decision-making in the food and agriculture sectors a.
- Who: Maria Xipsiti from the Wageningen University and Research, Food and Nutrition Division, Food and Agriculture Organization of the United Nations, Rome, Italy have published the paper: Protein quality evaluation: FAO perspective, in the Journal: (JOURNAL)
- How: Proteins are made up of 20 AAs of which nine are termed Protein quality estimates . . .
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