A new toxicant occurring naturally in certain samples of plant foodstuffs IV. Effect of proteins on yeast fermentation

被引：6

作者：

Franke, KW

Moxon, AL

机构：

来源：

JOURNAL OF NUTRITION | 1934年 / 8卷 / 06期

关键词：

D O I：

10.1093/jn/8.6.625

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

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页码：625 / 632

页数：8

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