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The vitamins of commercially concentrated orange juice.

作者信息

Willimott S G

机构信息

The Biochemical Laboratory, Cambridge.

出版信息

Biochem J. 1928;22(2):535-44. doi: 10.1042/bj0220535.

DOI:10.1042/bj0220535
PMID:16744050
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1252150/
Abstract
摘要

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引用本文的文献

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FOODS, DRUGS AND NUTRITION.食品、药品与营养
Am J Public Health Nations Health. 1928 Jul;18(7):938-40. doi: 10.2105/ajph.18.7.938.

本文引用的文献

1
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.某些新鲜柑橘类果汁预防豚鼠坏血病的最小剂量测定及此类果汁保存的一些观察
Biochem J. 1921;15(1):83-103. doi: 10.1042/bj0150083.
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
The Anti-Scorbutic Properties of Concentrated Fruit Juices. Part III.浓缩果汁的抗坏血病特性。第三部分。
Biochem J. 1920 Apr;14(2):171-7. doi: 10.1042/bj0140171.
4
The Anti-Scorbutic Value of Dry and Germinated Seeds.干燥种子和发芽种子的抗坏血病价值。
Biochem J. 1919 Jul;13(2):199-218. doi: 10.1042/bj0130199.