Literature DB >> 14820869

The nutritive properties of two yeasts used to produce massive dietetic liver necrosis in rats.

O LINDAN, E WORK.   

Abstract

Entities:  

Keywords:  LIVER; NECROSIS; YEAST

Mesh：

Year:  1951        PMID： 14820869      PMCID： PMC1275324          DOI： 10.1042/bj0480344

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  6 in total

1.  The effect of diet on the glutathione content of the liver.

Authors:  G Leaf; A Neuberger
Journal:  Biochem J       Date:  1947       Impact factor: 3.857

2.  Standardization of the rat for bio-assay of vitamin E.

Authors:  K E Mason; W L Bryan
Journal:  Biochem J       Date:  1938-10       Impact factor: 3.857

3.  The cystine and methionine contents of liver protein in acute hepatic necrosis.

Authors:  C E Dent
Journal:  Biochem J       Date:  1947       Impact factor: 3.857

4.  THE NUTRITIVE SIGNIFICANCE OF THE AMINO ACIDS AND CERTAIN RELATED COMPOUNDS.

Authors:  W C Rose
Journal:  Science       Date:  1937-10-01       Impact factor: 47.728

5.  The amino-acid composition of two yeasts used to produce massive dietetic liver necrosis in rats.

Authors:  O LINDAN; E WORK
Journal:  Biochem J       Date:  1951-03       Impact factor: 3.857

6.  Tocopherol and protein deficiency in relation to the development of dietetic massive necrosis of the liver in rats.

Authors:  O LINDAN; H P HIMSWORTH
Journal:  Br J Exp Pathol       Date:  1950-10
  6 in total
  1 in total

1.  Diet and acute liver damage.

Authors:  J M BEVERIDGE
Journal:  Can Med Assoc J       Date:  1954-03       Impact factor: 8.262
  1 in total

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