The thiamine and riboflavin contents of citrus fruits

被引：2

作者：

Bailey, MI ^{[1
]}

Thomas, AW ^{[1
]}

机构：

[1] Columbia Univ, Chem Labs, New York, NY USA

来源：

JOURNAL OF NUTRITION | 1942年 / 24卷 / 01期

关键词：

D O I：

10.1093/jn/24.1.85

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：85 / 92

页数：8

共 11 条

[1]

BAKER AUDREY ZILLAH, 1935, BIOCHEM JOUR, V29, P1802

[2]

BOOHER LE, 1939, USDA TECH B, V707

[3]

DANIELS EP, 1937, USDA MISC PUB, V275

[4] Determination of riboflavin in milk - By photoelectric fluorescence measurements [J].

Hand, DB .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1939, 11 :0306-0309

[5] The determination of free and phosphorylated thiamin by a modified thiochrome assay [J].

Hennessy, DJ ;

Cerecedo, LR .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1939, 61 :179-183

[6]

HODSON A. Z., 1939, JOUR BIOL CHEM, V131, P621

[7]

KUHN RT, 1934, UBER VERBREITUNG FLA, V67, P1452

[8] Riboflavin contents of some typical fruits [J].

Lanford, CS ;

Finkelstein, B ;

Sherman, HC .

JOURNAL OF NUTRITION, 1941, 21 (02) :175-177

[9]

PYKE M., 1939, Journal of the Society of Chemical Industry, V58, P338

[10] A microbiological assay for riboflavin [J].

Snell, EE ;

Strong, FM .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1939, 11 :0346-0350

← 1 2 →