Results 231 to 240 of about 233,415 (284)
Modelling the influence of vitamin D and probiotics on inflammation and the intestinal microbiota in older adults. [PDF]
Sci RepFranks S +6 more
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<sup>1</sup>H<sup>N</sup>, <sup>13</sup>C, and <sup>15</sup>N resonance assignments of Ca<sup>2+</sup>-calmodulin bound to a BP2 peptide derived from the sheep STRA6 vitamin A transporter (residues 625-656). [PDF]
Biomol NMR AssignCook ME +5 more
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Process optimization of microwave drying for rice based on response surface methodology. [PDF]
PLoS OneLiu C +7 more
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Optimization of Chemical Defined Medium for <i>Lactobacillus brevis</i> Based on Artificial Intelligence. [PDF]
Eng Life SciYu C, Yang X, Ren X, Xia J.
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Beyond bones: Revisiting the role of vitamin D in chronic liver disease. [PDF]
World J HepatolGuerrero-Guerrero R +5 more
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Exploring the Impact of Foods and Dietary Patterns on Melanoma Risk. [PDF]
CureusKalavsky M, Abdul Gafoor SM.
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Journal of the American Medical Association, 1948
The group of dietary factors, the vitamin B complex, is included in the larger class of water-soluble vitamins because, like all vitamins, they are required by the body in small amounts and because the individual chemical compounds are soluble in water although the degree of solubility varies from the sparingly soluble riboflavin to the readily soluble
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The group of dietary factors, the vitamin B complex, is included in the larger class of water-soluble vitamins because, like all vitamins, they are required by the body in small amounts and because the individual chemical compounds are soluble in water although the degree of solubility varies from the sparingly soluble riboflavin to the readily soluble
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Vitamin B complex in neonatal feeding
American Journal of Obstetrics and Gynecology, 1948Abstract 1. 1. Both cow and human milk are at the border line of the minimal daily requirements for infants with respect to thiamin and riboflavin content. 2. 2. The usual practice of heating artificial cow's milk formulas employed in the feeding of infatns further depresses the thiamin content of the milk. 3. 3.
S C, KASDON, E L, CORNELL
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