BERIBERI CAUSED BY ANTITHIAMIN FACTORS IN FOOD AND ITS PREVENTION

S. VimokesantS. KunjaraK. RungruangsakS. NakornchaiB. PanijpanMahidol University2018-10-122018-10-121982-01-01Annals of the New York Academy of Sciences. Vol.378, No.1 (1982), 123-13617496632007789232-s2.0-0020332668https://repository.li.mahidol.ac.th/handle/20.500.14594/30286Mahidol UniversityArts and HumanitiesBiochemistry, Genetics and Molecular BiologyBERIBERI CAUSED BY ANTITHIAMIN FACTORS IN FOOD AND ITS PREVENTIONArticleSCOPUS10.1111/j.1749-6632.1982.tb31191.x