THE EFFECT OF FERMENTATION WITH SPECIFIC MICROORGANISMS ON THE VITAMIN C CONTENT OF ORANGE AND TOMATO JUICE
Open Access
- 1 November 1925
- journal article
- Published by Elsevier
- Vol. 66 (1), 49-56
- https://doi.org/10.1016/s0021-9258(18)84797-4
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Antiscorbutic Fraction of Lemon Juice. IBiochemical Journal, 1924
- SOME OBSERVATIONS ON THE STABILITY OF THE ANTISCORBUTIC VITAMINE AND ITS BEHAVIOR TO VARIOUS TREATMENTSPublished by Elsevier ,1921
- ACID FERMENTATION OF XYLOSEPublished by Elsevier ,1919
- A NOTE ON THE SUSCEPTIBILITY OF THE ANTI-SCORBUTIC PRINCIPLE TO ALKALINITY.The Lancet, 1918
- The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated CabbageBiochemical Journal, 1918