Studies of experimental scurvy. Effect of heat on the antiscorbutic properties of some milk products.

被引：0

作者：

Hart, EB ^{[1
]}

Steenbock, H ^{[1
]}

Smith, DW ^{[1
]}

机构：

[1] Univ Wisconsin, Lab Agr Chem, Madison, WI USA

来源：

JOURNAL OF BIOLOGICAL CHEMISTRY | 1919年 / 38卷 / 02期

关键词：

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：306 / 325

页数：20

共 50 条

[1] Studies in experimental scurvy, with special reference to the antiscorbutic properties of some South African foodstuffs
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