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Verdauung und Resorption

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Grundbegriffe der Ernährungslehre

Part of the book series: Heidelberger Taschenbücher ((HTB,volume 119))

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Zusammenfassung

Unter Verdauung versteht man die hydrolytische Aufspaltung von polymeren Nahrungsbestandteilen zu monomeren durch Enzyme im Magen-Darm-Trakt.

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Author information

Authors and Affiliations

  1. Physiologisch-Chemisches Institut, Johannes Gutenberg-Universität, Saarstraße 21, 6500, Mainz, Deutschland

    Professor Dr. Karl-Heinz Bäßler

  2. Forschungsinstitut für experimentelle Ernährung e. V., Langemarckplatz 5½, 8520, Erlangen, Deutschland

    Dr. Dr. h. c. Werner Lothar Fekl

  3. Universität Mainz, Deutschland

    Professor Dr. Dr. Konrad Lang (Em. Professor für Physiologische Chemie)

Authors
  1. Professor Dr. Karl-Heinz Bäßler
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  2. Dr. Dr. h. c. Werner Lothar Fekl
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  3. Professor Dr. Dr. Konrad Lang
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© 1987 Springer-Verlag Berlin Heidelberg

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Bäßler, KH., Fekl, W.L., Lang, K. (1987). Verdauung und Resorption. In: Grundbegriffe der Ernährungslehre. Heidelberger Taschenbücher, vol 119. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-83036-5_2

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  • DOI: https://doi.org/10.1007/978-3-642-83036-5_2

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-17566-7

  • Online ISBN: 978-3-642-83036-5

  • eBook Packages: Springer Book Archive

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