The effect of enzymatic digestion on the pantothenic acid content of meats determined by the microbiological method

被引：21

作者：

Waisman, HA

Henderson, LM

McIntire, JM

Elvehjem, CA

机构：

来源：

关键词：

D O I：

10.1093/jn/23.3.239

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：239 / 248

页数：10

共 7 条

[1]

PELCZAR MICHAEL J., 1941, JOUR BIOL CHEM, V139, P111

[2]

PENNINGTON DERROL, 1940, JOUR BIOL CHEM, V135, P213

[3]

Potter VR, 1936, J BIOL CHEM, V114, P495

[4]

Rohrman E, 1934, P SOC EXP BIOL MED, V32, P473

[5] Microbiological assay for pantothenic acid [J].

Strong, FM ;

Feeney, RE ;

Earle, A .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 :0566-0570

[6]

WAISMAN HA, 1939, VITAMIN CONTENT MEAT, V18, P247

Williams, RJ ;

Saunders, DH .