Publication:
BERIBERI CAUSED BY ANTITHIAMIN FACTORS IN FOOD AND ITS PREVENTION

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dc.contributor.authorS. Vimokesanten_US
dc.contributor.authorS. Kunjaraen_US
dc.contributor.authorK. Rungruangsaken_US
dc.contributor.authorS. Nakornchaien_US
dc.contributor.authorB. Panijpanen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-10-12T07:25:34Z
dc.date.available2018-10-12T07:25:34Z
dc.date.issued1982-01-01en_US
dc.identifier.citationAnnals of the New York Academy of Sciences. Vol.378, No.1 (1982), 123-136en_US
dc.identifier.doi10.1111/j.1749-6632.1982.tb31191.xen_US
dc.identifier.issn17496632en_US
dc.identifier.issn00778923en_US
dc.identifier.other2-s2.0-0020332668en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/30286
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0020332668&origin=inwarden_US
dc.subjectArts and Humanitiesen_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleBERIBERI CAUSED BY ANTITHIAMIN FACTORS IN FOOD AND ITS PREVENTIONen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0020332668&origin=inwarden_US

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