INFLUENCE OF CALCIUM AND MAGNESIUM UPON COMPOSITION OF BOSTON HEAD LETTUCE1
- 1 September 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (5) , 418-426
- https://doi.org/10.1111/j.1365-2621.1944.tb16711.x
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- RIBOFLAVIN CONTENT OF IMMATURE MASSACHUSETTS LETTUCE1Journal of Food Science, 1944
- Determination of Pure Carotene in Plant Tissue - A Rapid Chromatographic MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- RIBOFLAVIN CONTENT OF SOME COMMON FOODS1Journal of Food Science, 1942
- INTAKE OF CERTAIN ELEMENTS BY CALCIPHILIC AND CALCIPHOBIC PLANTS GROWN ON SOILS DIFFERING IN pHSoil Science, 1941
- The Calcium Requirement of Man: Balance Studies on Seven AdultsJournal of Nutrition, 1941
- RIBOFLAVIN CONTENT OF SOME COMMON VEGETABLES AND FRUITSJournal of Food Science, 1940
- The Availability of Iron in Various FoodsJournal of Nutrition, 1938
- The ionisable iron in foodsBiochemical Journal, 1936
- Carotene from Lettuce and Its Relation to Vitamin A.Experimental Biology and Medicine, 1930
- Über die Beziehung des Carotingehaltes zur Vitamin‐A‐Wirkung in verschiedenen pflanzlichen MaterialienHelvetica Chimica Acta, 1930