The effect of the curing process upon the vitamin A and D content of alfalfa.

被引：0

作者：

Russell, WC ^{[1
]}

机构：

[1] New Jersey Agr Expt Stn, Dept Agr Biochem, New Brunswick, NJ USA

来源：

JOURNAL OF BIOLOGICAL CHEMISTRY | 1929年 / 85卷 / 01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：289 / 297

页数：9

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