The chemistry of the products of Cocos nucifera. II
- 1 January 1933
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 27 (1) , 3-4
- https://doi.org/10.1042/bj0270003
Abstract
The sp. gr. of the milk increased with age. The pH was 4.6-5.6, but was nearly constant per bunch of nuts and did not change much with age. During germination, the pH remained 5.3-5.9 after the 1st wk.This publication has 0 references indexed in Scilit: