The nutritive value of cereal breakfast foods II. Digestibility in vitro, with a study of methods

被引：2

作者：

Carman, JS ^{[1
]}

Smith, HG ^{[1
]}

Havens, GC ^{[1
]}

Murlin, JR ^{[1
]}

机构：

[1] Univ Rochester, Dept Vital Econ, Rochester, NY USA

来源：

关键词：

D O I：

10.1093/jn/2.1.91

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：91 / 110

页数：20

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