THIAMIN, RIBOFLAVIN, AND VITAMIN-B6 CONTENTS OF SELECTED FOODS AS SERVED

被引：0

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作者：

DONG, MH

MCGOWN, EL

SCHWENNEKER, BW

SAUBERLICH, HE

机构：

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1980年 / 76卷 / 02期

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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 ;

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页码：156 / 160

页数：5

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