THE FORTIFICATION OF BREAD WITH LYSINE .2. THE NUTRITIONAL VALUE OF FORTIFIED BREAD

被引：58

作者：

ROSENBERG, HR

ROHDENBURG, EL

机构：

来源：

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS | 1952年 / 37卷 / 02期

关键词：

D O I：

10.1016/0003-9861(52)90207-5

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：461 / 468

页数：8

共 9 条

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[7] THE FORTIFICATION OF BREAD WITH LYSINE .1. THE LOSS OF LYSINE DURING BAKING [J].

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