The effect of fat level of the diet on general nutrition. VIII. The essential fatty acid content of margarines, shortenings, butters, and cottonseed oil as determined by a new biological assay method.
作者信息
DEUEL H J, GREENBERG S M, ANISFELD L, MELNICK D
出版信息
J Nutr. 1951 Dec;45(4):535-49. doi: 10.1093/jn/45.4.535.
PMID:14908668
Abstract
摘要
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