L A Berner
L A Berner
J J Pestka
J J Pestka
J E Kinsella,D M Whitehead
J E Kinsella
There is abundant information concerning the functional behavior of whey proteins in model systems. The data on functional properties reported by different researchers, however, reveal wide discrepancies in values. For example, in the case ...
Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish [0.03%]
多不饱和脂肪酸的氧化：机理、产物及其抑制作用（以鱼类为例）
R J Hsieh,J E Kinsella
R J Hsieh
R S Parker
R S Parker
Calcium in the diet: food sources, recommended intakes, and nutritional bioavailability [0.03%]
膳食钙：食物来源、推荐摄入量及营养素生物利用率
D D Miller
D D Miller
Calcium nutritional status among some groups in the United States is suboptimal when judged by calcium intakes and the high prevalence of osteoporosis. Unfortunately, however, it is not clear that increases in calcium intake will have a sig...
Emil M. Mrak [0.03%]
埃米尔·M·马雷克
C O McCorkle Jr,M W Miller,R C Pearl et al.
C O McCorkle Jr et al.
Meat mutagens [0.03%]
肉类致突变原
C Chen,A M Pearson,J I Gray
C Chen
Protein and enzyme stability: structural, thermodynamic, and experimental aspects [0.03%]
蛋白质和酶的稳定性：结构、热力学及实验研究
M M Kristjánsson,J E Kinsella
M M Kristjánsson