Safety and stability of lipid emulsions - Reply

被引：1
作者：
Driscoll, David F. [1 ]
机构：
[1] Harvard Univ, Sch Med, Boston, MA 02115 USA
来源：
NUTRITION IN CLINICAL PRACTICE | 2007年 / 22卷 / 03期
关键词：
D O I：
10.1177/0115426507022003370
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：370 / 372
页数：3
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