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Department of Hygiene, Faculty of Medicine, Kyoto University | 論文
- Cooking Losses of Thiamin in Food and Its Nutritional Significance
- Bioavailability of Vitamins-An Overview
- Changes in Plasma Levels of Vitamin D and Its Metabolites in Healthy Subjects after Oral Administration of Vitamin D2
- THE ROLE OF THIAMINE ON EXCITABLE MEMBRANE OF CRAYFISH GIANT AXON
- The relationship between blood thiamine levels and dietary thiamine content in diabetic outpatients and healthy subjects.
- Cooking Losses of Minerals in Foods and Its Nutritional Significance