Vergleich der α-Amylase-Aktivität im Speichel nach Konsum von zwei verschiedenen Müesli

Metadata Label Value
Author(s): Leicht, Christof
Publisher: ETH, Eidgenössische Technische Hochschule Zürich, Institut für Bewegungs- und Sportwissenschaften
Citation:

Leicht, Christof. Vergleich der α-Amylase-Aktivität im Speichel nach Konsum von zwei verschiedenen Müesli. ETH, Eidgenössische Technische Hochschule Zürich, Institut für Bewegungs- und Sportwissenschaften (2002). http://dx.doi.org/10.3929/ethz-a-004433517

Document Type: Master and Bachelor Theses  
Documents: Text (313.31KB)
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Detailed Information

Metadata Description
Title Vergleich der α-Amylase-Aktivität im Speichel nach Konsum von zwei verschiedenen Müesli
Author(s) Leicht, Christof
Publication Place Zürich
Publisher ETH, Eidgenössische Technische Hochschule Zürich, Institut für Bewegungs- und Sportwissenschaften
Publication Date 2002
Language German
DOI http://dx.doi.org/10.3929/ethz-a-004433517
Subject(s) Anatomy, Physiology
Nutrition and Food Science
Keyword(s) ENZYMES
CEREAL FOODS
BREAKFAST CEREALS
CEREAL FLAKES
CEREAL TECHNOLOGY
SALIVARY GLANDS
SALIVA
ANATOMY AND PHYSIOLOGY
Organisational Unit Institute of Human Movement Sciences and Sport
Online Publication Date 2002
Description File Name MIME Type Size
Text   eth-25869-01.pdf application/pdf 313.31KB
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E-Collection record created: Sat, 19 Apr 2008, 00:34:56 CET