AVAILABILITY OF LYSINE IN WHOLEWHEAT BREAD AND IN SELECTED BREAKFAST CEREALS

被引：8

作者：

KROHNCLARKE, JA

KENNEDY, BM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1962年 / 27卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00149.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：609 / +

页数：1

共 18 条

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