VITAMIN B CONTENT OF COWPEAS (VIGNA UNGUICULATA WALP) .I. THIAMINE RIBOFLAVIN AND NIACIN

被引：6

作者：

OGUNMODEDE, BK

OYENUGA, VA

机构：

[1] Dept. of Animal Science, University of Ibadan

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740200209

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The thiamine, riboflavin and niacin contents of thirty varieties of cowpeas have been studied. Estimates of the values of these vitamins in the individual varieties have been recorded, and comparative studies of the values show significant differences between the vitamin contents of some varieties. It is also suggested that in reporting experiments, accession numbers be used to identify the varieties of cowpeas in order to avoid possible confusion. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：101 / +

页数：1

共 9 条

[1] EFFECT OF AUTOXIDATION PRIOR TO DEODORIZATION ON OXIDATIVE AND FLAVOR STABILITY OF SOYBEAN OIL [J].