The ratio of ascorbic acid riboflavin and thiamine in raw and pasteurized milk

被引：18

作者：

Holmes, AD

Jones, CP

Wertz, AW

Kuzmeski, JW

机构：

来源：

JOURNAL OF NUTRITION | 1943年 / 26卷 / 04期

关键词：

D O I：

10.1093/jn/26.4.337

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：337 / 345

页数：9

共 14 条

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[2]

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[3]

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

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Cerecedo, LR .

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

[6]

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[7]

Hogan AG, 1928, J BIOL CHEM, V78, P433

[8] A study of breed and seasonal variations in the ascorbic acid content of certified milk from guernseys and holsteins [J].

Holmes, AD ;

Tripp, F ;

Woelffer, EA ;

Satterfield, GH .

JOURNAL OF NUTRITION, 1939, 17 (02) :187-198

[9]

HOUSTON J, 1940, J DIARY RES, V11, P87

[10]

JAVILLIER, 1940, Compte Rendu Hebdomadaire des Seances de l'Academie d'Agriculture de France, V26, P391

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