The Effect of Sodium Bicarbonate on the Thiamine Content of Peas
- 8 January 1943
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 97 (2506) , 50-51
- https://doi.org/10.1126/science.97.2506.50
Abstract
Fresh and frozen peas cooked in water with or without Na bicarbonate suffered no significant loss of thiamine if the peas remained intact; greater loss occurred in ruptured peas.This publication has 1 reference indexed in Scilit:
- Determination of Vitamin B1 by Yeast Fermentation Method Improvements Related to Use of Sulfite Cleavage and a New FermentometerIndustrial & Engineering Chemistry Analytical Edition, 1942