Literature DB >> 16744852

The determination of vitamin D: The stability of preparations of vitamin D.

R B Bourdillon1, H M Bruce, T A Webster.   

Abstract

Entities:  

Year:  1932        PMID： 16744852      PMCID： PMC1260933          DOI： 10.1042/bj0260522

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


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  2 in total

1.  The stability of watery solutions of the oxytocic principle of the pituitary gland.

Authors:  J H Gaddum
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

2.  The destructive action of heat on insulin solutions.

Authors:  A Krogh; A M Hemmingsen
Journal:  Biochem J       Date:  1928       Impact factor: 3.857
  2 in total
  1 in total

1.  The vitamin D activity of cacao shell: The effect of the fermenting and drying of cacao on the vitamin D potency of cacao shell. II. The origin of vitamin D in cacao shell.

Authors:  A W Knapp
Journal:  Biochem J       Date:  1935-12       Impact factor: 3.857
  1 in total

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