The antiscorbutic property of raw, dried and cooked apples and bananas

• 1 February 1921
• journal article
• Published by Frontiers Media SA in Experimental Biology and Medicine
• Vol. 18  (5) , 140-141
• https://doi.org/10.3181/00379727-18-66

Abstract

Keywords

• ANTISCORBUTIC PROPERTY
• COOKED APPLES
• DRIED
• RAW
• APPLES AND BANANAS