Calcium and Phosphorus Retention in Growth, in Relation to the form of Carbohydrate in the Food

Autor:	Mary Speirs, Henry C. Sherman
Rok vydání:	1936
Předmět:	Nutrition and Dietetics food.ingredient Sucrose Starch Phosphorus Medicine (miscellaneous) chemistry.chemical_element Maltose Carbohydrate Calcium medicine.disease Corn syrup chemistry.chemical_compound food chemistry medicine Food science Calcification
Zdroj:	The Journal of Nutrition. 11:211-218
ISSN:	0022-3166
DOI:	10.1093/jn/11.3.211
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3f26f6abc5702dbc4aaf929cea501633 https://doi.org/10.1093/jn/11.3.211 Zobrazit plný text záznamu