THE EVALUATION OF THE CAROTENE CONTENT OF FRESH AND COOKED SPINACH

被引：0
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作者：
WHARTON, MA
PORTER, T
BOLLINGER, B
机构：
来源：
FEDERATION PROCEEDINGS | 1945年 / 4卷 / 01期
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中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
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页码：163 / 164
页数：2
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