Titlebook: Bioavailability and Analysis of Vitamins in Foods; G. F. M. Ball Book 1998 G.F.M. Ball 1998 Absorption.Vitamin.Vitamin C.Vitamin D.food.nu

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書目名稱Bioavailability and Analysis of Vitamins in Foods影響因子(影響力)




書目名稱Bioavailability and Analysis of Vitamins in Foods影響因子(影響力)學(xué)科排名




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書目名稱Bioavailability and Analysis of Vitamins in Foods讀者反饋學(xué)科排名

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Laboratory procedures and some of the analytical techniques used in vitamin determinations,iet with respect to a particular vitamin it is necessary to determine the vitamin’s biological activity. Biological activity refers to the ability of a nutrient to fulfil a specific biological function or metabolic requirement. The only direct means of determining biological activity is a bioassay b

爭(zhēng)吵加

GRE

Vitamin D,s it. In 1922 McCollum and co-workers treated cod-liver oil by bubbling oxygen through it. This destroyed the antixerophthalmic properties but left the antirachitic properties, thus indicating the presence of two factors: factor A (or vitamin A) and the antirachitic factor, which they later termed ‘

清晰

葡萄糖

Vitamin K,e diet of the chick. When the chicks were fed diets which had been extracted with nonpolar solvents to remove the sterols, they developed internal haemorrhages and blood taken from these chicks clotted slowly. In 1935, Dam proposed that the curative factor present in vegetable and animal sources was

Mets552

Conquest

Riboflavin and other flavins (vitamin B2),ed from yeast a yellow enzyme which contained a non-protein component subsequently shown to be a phosphate ester of an alloxazine derivative. The structure of riboflavin was determined by Kuhn’s group in 1933 and the vitamin was first synthesized by Karrer’s group in 1935.

progestogen

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