Composition of Typical Mexican Foods-Reference-Cited by-同舟云学术

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Composition of Typical Mexican Foods

Published:1945-05-01 Issue:5 Volume:29 Page:317-329
ISSN:1541-6100
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Cravioto B. René¹,Lockhart Ernest E.¹,Anderson Richmond K.¹,Miranda Francisco de P.¹,Harris Robert S.¹,Aguilar Estela¹,Tapia Elizabeth W.¹,Lockhart Helen S.¹,Nutter Mary K.¹,Guild Louise P.¹

Affiliation:

1. Institute of Nutrition, Mexico, and Nutritional Biochemistry Laboratories, Massachusetts Institue of Technology, Cambridge

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/29/5/317/24178877/jn0290050317.pdf

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Wild leafy vegetable use and knowledge across multiple sites in Morocco: a case study for transmission of local knowledge?;Journal of Ethnobiology and Ethnomedicine;2014-04-04

2. Maternal consumption ofpulque, a traditional central Mexican alcoholic beverage: relationships to infant growth and development;Public Health Nutrition;2001-08

3. Dry beans ofPhaseolus:A review. Part 3;C R C Critical Reviews in Food Science and Nutrition;1984-01

4. Dry beans ofphaseolus. A review. Part 2. Chemical composition: Carbohydrates, fiber, minerals, vitamins, and lipids;C R C Critical Reviews in Food Science and Nutrition;1984-01

5. Dry beans ofphaseolus. A review. Part 1. Chemical composition: Proteins;C R C Critical Reviews in Food Science and Nutrition;1984-01

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