The comparative nutritive values of glucose, fructose, sucrose and lactose when incorporated in a complete diet

被引：21

作者：

Mitchell, HH

Hamilton, TS

Beadles, JR

机构：

来源：

关键词：

D O I：

10.1093/jn/14.5.435

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：435 / 452

页数：18

共 9 条

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