Literature DB >> 16742978

Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such Juices.

A J Davey1.   

Abstract

Entities:  

Year:  1921        PMID： 16742978      PMCID： PMC1258960          DOI： 10.1042/bj0150083

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


× No keyword cloud information.
  3 in total

1.  Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.

Authors:  E M Delf
Journal:  Biochem J       Date:  1920-04       Impact factor: 3.857

2.  The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.

Authors:  E M Delf
Journal:  Biochem J       Date:  1918       Impact factor: 3.857

3.  The Anti-Scorbutic Value of Cow's Milk.

Authors:  H Chick; E M Hume; R F Skelton
Journal:  Biochem J       Date:  1918       Impact factor: 3.857
  3 in total
  5 in total

1.  The antiscorbutic value of fresh lime juice.

Authors:  A Hassan; R Basili
Journal:  Biochem J       Date:  1932       Impact factor: 3.857

2.  The vitamins of commercially concentrated orange juice.

Authors:  S G Willimott
Journal:  Biochem J       Date:  1928       Impact factor: 3.857

3.  The preservation of the antiscorbutic vitamin in lemon juice.

Authors:  J Williams; J W Corran
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

4.  The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable Juices.

Authors:  E M Delf
Journal:  Biochem J       Date:  1925       Impact factor: 3.857

5.  Vitamin C in the orange and the grape fruit.

Authors:  M F Bracewell; S S Zilva
Journal:  Biochem J       Date:  1931       Impact factor: 3.857
  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.