餐厅食物中的硫胺素、核黄素、烟酸、泛酸和抗坏血酸含量。 - Suppr

Thiamine, riboflavin, nicotinic acid, pantothenic acid and ascorbic acid content of restaurant foods.

作者信息

Sarett H P, Bennett M J

出版信息

J Nutr. 1946 Jun 10;31:755-63. doi: 10.1093/jn/31.6.755.

DOI:10.1093/jn/31.6.755

PMID:20989632

Abstract

摘要

相似文献

Thiamine, riboflavin, nicotinic acid, pantothenic acid and ascorbic acid content of restaurant foods.

J Nutr. 1946 Jun 10;31:755-63. doi: 10.1093/jn/31.6.755.

EFFECTS OF DIETARY LEVELS OF MACRONUTRIENTS ON VITAMIN REQUIREMENTS.

Fed Proc. 1964 Sep-Oct;23:1077-82.

STUDIES ON HUMAN LACTATION. III. EFFECT OF DIETARY VITAMIN SUPPLEMENTATION ON VITAMIN CONTENTS OF BREAST MILK.

Acta Paediatr (Stockh). 1964 Jan;53:42-8. doi: 10.1111/j.1651-2227.1964.tb07204.x.

Water soluble vitamins in normal human skin.

J Invest Dermatol. 1953 Jan;20(1):19-26. doi: 10.1038/jid.1953.4.

EFFECT OF WATER SOLUBLE VITAMINS AND THEIR ANALOGUES ON GROWTH OF CANDIDA ALBICANS. III. PARA-AMINOBENZOIC ACID, NICOTINIC ACID, INOSITOL AND THEIR ANALOGUES.

Mycopathol Mycol Appl. 1964 Apr 30;22:117-36. doi: 10.1007/BF02049646.

EFFECT OF VITAMIN A AND WATER-SOLUBLE VITAMIN ON THE EXCRETION OF INORGANIC SULFATE AND TAURINE IN THE URINE OF CHILDREN.

Tohoku J Exp Med. 1964 Oct 25;84:62-4. doi: 10.1620/tjem.84.62.

[Effects of vitamin B1 and B2 on the glycogen content of rat liver; comparative evaluation of the effect of ascorbic acid, nicotinic acid and pantothenic acid].

Int Z Vitaminforsch. 1950;22(2):136-45.

PERIPHERAL NEUROPATHY OF THE ALCOHOLIC: I, AETIOLOGICAL ROLE OF ANEURIN AND OTHER B-COMPLEX VITAMINS.

Br Med J. 1964 Nov 21;2(5420):1290-2. doi: 10.1136/bmj.2.5420.1290.

[Variations in riboflavin, nicotinic, pantothenic, and ascorbic acids during the growth of wheat and peas].

C R Hebd Seances Acad Sci. 1949 Mar 28;228(13):1151.

B-COMPLEX VITAMINS IN LIVER DISEASE OF THE ALCOHOLIC.

Am J Clin Nutr. 1965 Apr;16:339-46. doi: 10.1093/ajcn/16.4.339.

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Thiamine, riboflavin, nicotinic acid, pantothenic acid and ascorbic acid content of restaurant foods.

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Thiamine, riboflavin, nicotinic acid, pantothenic acid and ascorbic acid content of restaurant foods.

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