Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats.
作者信息
MOORE T, SHARMAN I M, WARD R J
出版信息
Br J Nutr. 1958;12(2):215-26. doi: 10.1079/bjn19580029.
PMID:13536269
Abstract
摘要
MOORE T, SHARMAN I M, WARD R J
Br J Nutr. 1958;12(2):215-26. doi: 10.1079/bjn19580029.
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