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

Issued Date

1982-01-01

Resource Type

Article

ISSN

17496632
00778923

DOI

10.1111/j.1749-6632.1982.tb31191.x

Other identifier(s)

2-s2.0-0020332668

Rights

Mahidol University

Rights Holder(s)

SCOPUS

Bibliographic Citation

Annals of the New York Academy of Sciences. Vol.378, No.1 (1982), 123-136

Suggested Citation

S. Vimokesant, S. Kunjara, K. Rungruangsak, S. Nakornchai, B. Panijpan BERIBERI CAUSED BY ANTITHIAMIN FACTORS IN FOOD AND ITS PREVENTION. Annals of the New York Academy of Sciences. Vol.378, No.1 (1982), 123-136. doi:10.1111/j.1749-6632.1982.tb31191.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/30286

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Title

BERIBERI CAUSED BY ANTITHIAMIN FACTORS IN FOOD AND ITS PREVENTION

Author(s)

S. Vimokesant
 S. Kunjara
 K. Rungruangsak
 S. Nakornchai
 B. Panijpan

Other Contributor(s)

Mahidol University

Keyword(s)

Arts and Humanities
 Biochemistry, Genetics and Molecular Biology

Availability

URI

https://repository.li.mahidol.ac.th/handle/20.500.14594/30286

Collections

Scopus 1969-1990