Protein utilization as affected the presence of small amounts of bran or its fiber

被引：2

作者：

Funnell, EH

Vahlteich, EM

Morris, SO

MacLeod, G

Rose, MS

机构：

来源：

关键词：

D O I：

10.1093/jn/11.1.37

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：37 / 45

页数：9

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[4]

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[5]

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[6]

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Newman, L. F. ;

Robinson, G. W. ;

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Neville, H. A. D. .

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[8]

ROSE M. S., 1932, Journal of the American Dietetic Association, V7, P369

[9]

ROSE M. S., 1932, Journal of the American Dietetic Association, V8, P133

[10]

Rose MS, 1934, J BIOL CHEM, V104, P217