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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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Abstract

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

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Literatur

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Author information

Authors and Affiliations

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

    Professor Dr. Karl-Heinz Bäßler

  2. Forschungsinstitut für experimentelle Ernährung e.V., Langemarckplatz 5 1/2, 8520, Erlangen, Deutschland

    Dr. Werner Fekl

  3. Physiologische Chemie, Universität Mainz, Schwarzwaldstraße 71, 7812, Bad Krozingen, Deutschland

    Professor Dr. Dr. Konrad Lang (Em. Professor)

Authors
  1. Professor Dr. Karl-Heinz Bäßler
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  2. Dr. Werner Fekl
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  3. Professor Dr. Dr. Konrad Lang
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© 1979 Springer-Verlag Berlin · Heidelberg

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Bäßler, KH., Fekl, W., Lang, K. (1979). Verdauung und Resorption. In: Grundbegriffe der Ernährungslehre. Heidelberger Taschenbücher, vol 119. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-96524-1_2

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  • DOI: https://doi.org/10.1007/978-3-642-96524-1_2

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-09388-6

  • Online ISBN: 978-3-642-96524-1

  • eBook Packages: Springer Book Archive

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