The chemical composition of wheat and rye and of flours derived therefrom.
作者信息
McCance R A, Widdowson E M, Moran T, Pringle W J, Macrae T F
机构信息
The Department of Medicine, Cambridge, and The Cereals Research Station, St Albans.
出版信息
Biochem J. 1945;39(3):213-22.
Abstract
摘要
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本文引用的文献
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2
The chemistry of wheat germ with particular reference to the scutellum.小麦胚芽的化学，特别是关于盾片的研究。
Biochem J. 1944;38(3):214-7. doi: 10.1042/bj0380214.
3
The assay of riboflavin in cereals and other products: 1. Microbiological assay. 2. Fluorometric assay.谷物及其他产品中核黄素的测定：1. 微生物学测定法。2. 荧光测定法。
Biochem J. 1943 Apr;37(1):25-30. doi: 10.1042/bj0370025.
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Phytin in human nutrition.植酸在人类营养中的作用。
Biochem J. 1935 Dec;29(12):2694-9. doi: 10.1042/bj0292694.
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The available carbohydrate of fruits: Determination of glucose, fructose, sucrose and starch.水果中的可利用碳水化合物：葡萄糖、果糖、蔗糖及淀粉的测定
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The Minimum Nitrogen Expenditure of Man and the Biological value of various Proteins for Human Nutrition.人体的最低氮消耗量及各种蛋白质对人类营养的生物学价值。
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