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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.

DOI:10.1042/bj0140668
PMID:16742925
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1258933/
Abstract
摘要

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本文引用的文献

1
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
J Physiol. 1917 Sep 12;51(4-5):235-51. doi: 10.1113/jphysiol.1917.sp001799.