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Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such Juices.

作者信息

Davey A J

机构信息

The Department of Experimental Pathology, Lister Institute.

出版信息

Biochem J. 1921;15(1):83-103. doi: 10.1042/bj0150083.

DOI:10.1042/bj0150083
PMID:16742978
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1258960/
Abstract
摘要

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引用本文的文献

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The antiscorbutic value of fresh lime juice.新鲜柠檬汁的抗坏血病价值。
Biochem J. 1932;26(6):1846-50. doi: 10.1042/bj0261846.
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Vitamin C in the orange and the grape fruit.橙子和葡萄柚中的维生素C。
Biochem J. 1931;25(4):1081-9. doi: 10.1042/bj0251081.
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The preservation of the antiscorbutic vitamin in lemon juice.柠檬汁中抗坏血病维生素的保存。
Biochem J. 1930;24(1):37-50. doi: 10.1042/bj0240037.
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The vitamins of commercially concentrated orange juice.市售浓缩橙汁中的维生素。
Biochem J. 1928;22(2):535-44. doi: 10.1042/bj0220535.
5
The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable Juices.储存对果蔬汁抗坏血病价值的影响。
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本文引用的文献

1
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.
2
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.
3
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.