Egg-white as sole source of protein and vitamin B(2) for young rats.
作者信息
Gorter F J
出版信息
Biochem J. 1935 Feb;29(2):322-9. doi: 10.1042/bj0290322.
Abstract
摘要
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Egg-white as sole source of protein and vitamin B(2) for young rats.蛋清作为幼鼠蛋白质和维生素B2的唯一来源。
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Egg-white as a source of the anti-dermatitis vitamin B(2).作为抗皮炎维生素B₂来源的蛋清。
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引用本文的文献
1
A comparison in five types of animals of the effects of dietary egg white and of a specific factor given orally or parenterally.对五种动物进行比较，研究日粮蛋白以及经口或非经口给予的特定因子的作用。
Biochem J. 1937 Mar;31(3):433-7. doi: 10.1042/bj0310433.
本文引用的文献
1
The relationship of dermatitis in chicks to lack of vitamin B(2) and to dietary egg-white.
Biochem J. 1934;28(6):2109-15. doi: 10.1042/bj0282109.
2
Vitamin B(3).维生素B(3)。
Biochem J. 1934;28(3):926-32. doi: 10.1042/bj0280926.
3
A deficiency disorder induced in suckling young rats bred on a purified synthetic diet with "Glaxo casein" (caseinogen) as sole source of protein.在以“葛兰素酪蛋白”（酪蛋白原）作为唯一蛋白质来源的纯化合成饲料喂养的哺乳期幼鼠中诱发的一种营养缺乏症。
Biochem J. 1933;27(4):1061-8. doi: 10.1042/bj0271061.
4
The effect of desiccation upon the nutritive properties of egg-white. II.干燥对蛋清营养特性的影响。II.
Biochem J. 1931;25(2):596-605. doi: 10.1042/bj0250596.
5
The biological values of proteins: The biological value of purified caseinogen and the influence of vitamin B(2) upon biological values, determined by the balance sheet method.蛋白质的生物学价值：通过平衡表法测定纯酪蛋白原的生物学价值以及维生素B₂对生物学价值的影响。
Biochem J. 1930;24(6):1794-804. doi: 10.1042/bj0241794.
6
The composite nature of the water-soluble vitamin B: Dietary factors in addition to the anti-neuritic vitamin B(1) and the anti-dermatitis vitamin B(2).水溶性维生素B的复合性质：除抗神经炎维生素B1和抗皮炎维生素B2之外的膳食因素。
Biochem J. 1930;24(6):1764-79. doi: 10.1042/bj0241764.
7
Egg-white as a source of the anti-dermatitis vitamin B(2).作为抗皮炎维生素B₂来源的蛋清。
Biochem J. 1930;24(6):1748-53. doi: 10.1042/bj0241748.
8
Some evidence of the existence of a further factor necessary for growth of the rat.有证据表明存在大鼠生长所需的另一个必要因素。
Biochem J. 1929;23(4):695-709. doi: 10.1042/bj0230695.
9
The Effect of Desiccation upon the Nutritive Properties of Egg-white.
Biochem J. 1927;21(3):712-724.1. doi: 10.1042/bj0210712.
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