Verhalten des Vitamins B1 beim Kochen und Konservieren von Gemüsen
- 16 March 1940
- journal article
- research article
- Published by Wiley in Angewandte Chemie
- Vol. 53 (11-12) , 123-125
- https://doi.org/10.1002/ange.19400531104
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The Determination of Free and Phosphorylated Thiamin by a Modified Thiochrome AssayJournal of the American Chemical Society, 1939
- A chemical determination of aneurin (= vitamin B1) by the thiochrome reactionRecueil des Travaux Chimiques des Pays-Bas, 1936
- A Comparison of Vitamins B and G in Canned Strained FoodsJournal of Nutrition, 1934