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Contribution of the advanced glycation end product pentosidine and of maturation of type I collagen to compressive biomechanical properties of human lumbar vertebrae
Contribution of the advanced glycation end product pentosidine and of maturation of type I collagen to compressive biomechanical properties of human lumbar vertebrae
S. Viguet-Carrin., | Elsevier Inc | 2006 ,
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Nutrient Contributions of the Five Meal Components in School Lunch : Entree Milk, Vegetable/Fruit, Bread/Grain, and Miscellaneous
Nutrient Contributions of the Five Meal Components in School Lunch : Entree Milk, Vegetable/Fruit, Bread/Grain, and Miscellaneous
S. Wie, C. W. Shankim, | Korean Society of Community Nutrition | 2006 ,
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Contributions to Mineralogy & Petrology
Springer-Verlag Germany [, ]