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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.

DOI:10.1042/bj0140211
PMID:16742897
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1258910/
Abstract
摘要

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本文引用的文献

1
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
Biochem J. 1918;12(4):416-47. doi: 10.1042/bj0120416.