卷心菜的抗坏血病价值。一、生卷心菜和加热后卷心菜的抗坏血病及促进生长特性：附F.M.托泽撰写的附录，关于实验性坏血病的组织学诊断 - Suppr

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超能文献

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.

作者信息

Delf E M

机构信息

The Lister Institute of Preventive Medicine.

出版信息

Biochem J. 1918;12(4):416-47. doi: 10.1042/bj0120416.

DOI:10.1042/bj0120416

PMID:16742774

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1258835/

Abstract

摘要

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c953/1258835/b9580d3a2bb6/biochemj01190-0135-a.jpg

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On the "heat coagulation" of proteins.

J Physiol. 1910 Jul 1;40(5):404-30. doi: 10.1113/jphysiol.1910.sp001378.

The Anti-Scorbutic Value of Cow's Milk.

Biochem J. 1918;12(1-2):131-53. doi: 10.1042/bj0120131.

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