COMPARISON OF UTILIZATION OF SUPPLEMENTED WHEAT GLUTEN AND OTHER AMINO ACID SOURCES IN RAT

被引：1
|
作者：
COOK, RA
RADKE, RH
DEHAAS, H
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1971年 / 19卷 / 04期
关键词：
D O I：
10.1021/jf60176a036
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
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页码：703 / &
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