The effect of amino-acid supplements and of variations in temperature and duration of heating upon the biological value of heated casein

被引：55

作者：

Greaves, EO

Morgan, AF

Loveen, MK

机构：

来源：

JOURNAL OF NUTRITION | 1938年 / 16卷 / 02期

关键词：

D O I：

10.1093/jn/16.2.115

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：115 / 128

页数：14

共 12 条

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