The retention of calcium and phosphorus by the rat from wholemeal bread, with and without added calcium, and from white bread fortified with calcium and vitamin B(1).
作者信息
Henry K M, Kon S K
机构信息
The National Institute for Research in Dairying, University of Reading.
出版信息
Biochem J. 1945;39(2):117-22. doi: 10.1042/bj0390117.
Abstract
摘要
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The retention of calcium and phosphorus by the rat from wholemeal bread, with and without added calcium, and from white bread fortified with calcium and vitamin B(1).
Biochem J. 1945;39(2):117-22. doi: 10.1042/bj0390117.
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本文引用的文献
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Mineral metabolism on dephytinized bread.
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Riboflavin, vitamin B(6) and filtrate factors in wheaten flour and offals.
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