The New Technology of Preparation and the Study Of Bio-availability of the Complex of L-leucine Calcium

Gan Linhuo,Weng Lianjin,Liu Qing,Deng Aihua

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (3) : 53.

PDF(349 KB)
PDF(349 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (3) : 53.

The New Technology of Preparation and the Study Of Bio-availability of the Complex of L-leucine Calcium

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(3): 53

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