COMPARATIVE VITAMIN K ACTIVITY OF FROZEN, IRRADIATED AND HEAT-PROCESSED FOODS

被引：9

作者：

RICHARDSON, L

WILKES, S

RITCHEY, SJ

机构：

来源：

JOURNAL OF NUTRITION | 1961年 / 73卷 / 04期

关键词：

D O I：

10.1093/jn/73.4.369

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：369 / +

页数：1

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[10]

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