The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable Juices
- 1 January 1925
- journal article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 19 (1) , 141-152
- https://doi.org/10.1042/bj0190141
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- A Note on the Conservation of the Potency of Concentrated Antiscorbutic PreparationsBiochemical Journal, 1923
- Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such JuicesBiochemical Journal, 1921
- Oxidising Enzymes. IV. The Distribution of Oxidising Enzymes among the Higher PlantsBiochemical Journal, 1921
- Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit JuicesBiochemical Journal, 1920
- The Anti-Scorbutic Value of Cow's MilkBiochemical Journal, 1918
- The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated CabbageBiochemical Journal, 1918