The Antiscorbutic Value of Dried Milk.
作者信息
Jephcott H, Bacharach A L
机构信息
The Glaxo Research Laboratory, 42 a, Bravington Road, W. 9.
出版信息
Biochem J. 1921;15(1):129-39. doi: 10.1042/bj0150129.
Abstract
摘要
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本文引用的文献
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The Action of Ozone on the Fat-soluble Factor in Fats: Preliminary Note.臭氧对脂肪中脂溶性因子的作用：初步报告。
Biochem J. 1920 Dec;14(6):740-1. doi: 10.1042/bj0140740.
2
Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.热对蔬菜汁和果汁抗坏血病辅助因子的影响。
Biochem J. 1920 Apr;14(2):211-28. doi: 10.1042/bj0140211.
3
Relative Anti-Scorbutic Value of Fresh, Dried and Heated Cow's Milk.新鲜、干燥和加热处理的牛奶的相对抗坏血病价值
Biochem J. 1919 Nov;13(3):306-28. doi: 10.1042/bj0130306.
4
The Anti-Scorbutic Value of Cow's Milk.牛奶的抗坏血病价值。
Biochem J. 1918;12(1-2):131-53. doi: 10.1042/bj0120131.
5
The Antiscorbutic Factor in Lemon Juice.柠檬汁中的抗坏血病因子。
Biochem J. 1918;12(3):259-69. doi: 10.1042/bj0120259.
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