EFFECT OF HEAT TREATMENT ON QUALITY AND UTILIZATION BY RAT OF PROTEIN IN WHEAT GERM MEAL

被引：8

作者：

OLSEN, EM

机构：

来源：

CANADIAN JOURNAL OF BIOCHEMISTRY | 1967年 / 45卷 / 11期

关键词：

D O I：

10.1139/o67-198

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：1673 / &

共 14 条

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[8] THE DIGESTIBILITY AND ABSORPTION OF THE CALORIES, PROTEINS, PURINES, FAT AND CALCIUM IN WHOLEMEAL WHEATEN BREAD [J].

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