Switch to
Predicate | Object |
---|---|
rdf:type | |
lifeskim:mentions | |
pubmed:issue |
23
|
pubmed:dateCreated |
1976-10-29
|
pubmed:language |
eng
|
pubmed:journal | |
pubmed:citationSubset |
IM
|
pubmed:chemical | |
pubmed:status |
MEDLINE
|
pubmed:issn |
0067-8198
|
pubmed:author | |
pubmed:issnType |
Print
|
pubmed:owner |
NLM
|
pubmed:authorsComplete |
Y
|
pubmed:pagination |
86-7
|
pubmed:dateRevised |
2010-11-18
|
pubmed:meshHeading |
pubmed-meshheading:134695-Cereals,
pubmed-meshheading:134695-Chemical Phenomena,
pubmed-meshheading:134695-Chemistry,
pubmed-meshheading:134695-Cooking,
pubmed-meshheading:134695-Hordeum,
pubmed-meshheading:134695-Hydrolysis,
pubmed-meshheading:134695-Niacinamide,
pubmed-meshheading:134695-Nicotinic Acids,
pubmed-meshheading:134695-Triticum,
pubmed-meshheading:134695-Zea mays
|
pubmed:year |
1976
|
pubmed:articleTitle |
Some problems connected with the availability of niacin in cereals.
|
pubmed:publicationType |
Journal Article
|