The effect of the level of dietary calcium and magnesium on the digestibility of fatty acids, simple triglycerides and some natural and hydrogenated fats.
作者信息
CHENG A L S, MOREHOUSE M G, DEUEL H J
出版信息
J Nutr. 1949 Feb;37(2):237-50. doi: 10.1093/jn/37.2.237.
PMID:18112976
Abstract
摘要
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