PHENYLALANINE REQUIREMENTS WITH DIFFERENT LEVELS OF TYROSINE

被引：8

|

作者：

BURRILL, LM

SCHUCK, C

机构：

来源：

JOURNAL OF NUTRITION | 1964年 / 83卷 / 03期

关键词：

D O I：

10.1093/jn/83.3.202

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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页码：202 / &

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