Researches on the Fat-soluble Accessory Substance. V: The Nutritive Value of Animal and Vegetable Oils and Fats considered in Relation to their Colour.
作者信息
Drummond J C, Coward K H
机构信息
The Institute of Physiology, University College, London.
出版信息
Biochem J. 1920 Oct;14(5):668-77. doi: 10.1042/bj0140668.
Abstract
摘要
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WHITE CORN VS. YELLOW CORN AND A PROBABLE RELATION BETWEEN THE FAT-SOLUBLE VITAMINE AND YELLOW PLANT PIGMENTS.
Science. 1919 Oct 10;50(1293):352-3. doi: 10.1126/science.50.1293.352.
2
The nutritive value of margarines and butter substitutes with reference to their content of the fat-soluble accessory growth substance.人造黄油和黄油替代品中脂溶性辅助生长物质含量的营养价值
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