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：
引用
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页码：202 / &
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