Effect of Cooking and Calcium and Iron Supplementation on Gossypol Toxicity in Swine

Autor:	Ricardo Bressani, Mario H. Gonzalez, J. E. Braham, R. Jarquin, Carlos E. Tejada, Luiz G. Elias
Rok vydání:	1966
Předmět:	Globulin biology chemistry.chemical_element General Chemistry Calcium chemistry.chemical_compound Blood serum chemistry Gossypol Toxicity medicine Urea biology.protein Composition (visual arts) Food science medicine.symptom General Agricultural and Biological Sciences Weight gain
Zdroj:	Journal of Agricultural and Food Chemistry. 14:275-279
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf60145a021
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5fbfc358caa88e7c82f8c2bf8fe9ec90 https://doi.org/10.1021/jf60145a021 Zobrazit plný text záznamu