THE VALUE OF THE YEAST VITAMINE FRACTION AS A SUPPLEMENT TO A RICE DIET
Open Access
- 1 December 1917
- journal article
- Published by Elsevier
- Vol. 32 (3) , 409-419
- https://doi.org/10.1016/s0021-9258(18)86626-1
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- THE VITAMINE CONTENT OF BREWERS' YEASTPublished by Elsevier ,1917
- STUDIES ON GROWTHPublished by Elsevier ,1916
- THE NUTRITIVE VALUE OF YEAST, POLISHED RICE, AND WHITE BREAD, AS DETERMINED BY EXPERIMENTS ON MANPublished by Elsevier ,1916
- THE STUDY OF CERTAIN DIETARY CONDITIONS BEARING ON THE PROBLEM OF GROWTH IN RATSPublished by Elsevier ,1916
- THE CHEMICAL NATURE OF THE “VITAMINES.”Published by Elsevier ,1916
- THE DIETARY FACTORS OPERATING IN THE PRODUCTION OF POLYNEURITISJournal of Biological Chemistry, 1916
- Vitamines and Nutritional Diseases: A Stable Form of Vitamine, Efficient in the Prevention and Cure of Certain Nutritional Deficiency DiseasesPublic Health Reports (1896-1970), 1916
- Feeding experiments illustrating the importance of accessory factors in normal dietariesThe Journal of Physiology, 1912
- The effect of a diet of polished rice on the nitrogen and phosphorus of the brainThe Journal of Physiology, 1912