威士忌酒厂副产品的评估。VI. 脂肪酸对麦芽蒸馏谷物消化率的降低作用以及与钙和其他逆转剂的相互作用。 - Suppr

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超能文献

Evaluation of whisky distillery by-products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents.

作者信息

el-Hag G A, Miller T B

出版信息

J Sci Food Agric. 1972 Feb;23(2):247-58. doi: 10.1002/jsfa.2740230212.

DOI:10.1002/jsfa.2740230212

PMID:4536974

Abstract

摘要

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Evaluation of whisky distillery by-products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents.威士忌酒厂副产品的评估。VI. 脂肪酸对麦芽蒸馏谷物消化率的降低作用以及与钙和其他逆转剂的相互作用。

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