Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.
作者信息
Delf E M
机构信息
The Department of Experimental Pathology, Lister Institute.
出版信息
Biochem J. 1920 Apr;14(2):211-28. doi: 10.1042/bj0140211.
Abstract
摘要
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本文引用的文献
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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.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
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