ISSN:
1476-4687
Quelle:
Nature Archives 1869 - 2009
Thema:
Biologie
,
Chemie und Pharmazie
,
Medizin
,
Allgemeine Naturwissenschaft
,
Physik
Notizen:
[Auszug] This work has been continued by using diets in which the bread has been made from flours differing markedly in their content of protein, and comparing the effect of adding L-lysine and other amino-acids at these different levels of protein. The results obtained in this series of experiments are ...
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1038/1811733a0
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