The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.

The Biochemical journal ·Vol. 12 ·No. 4 ·1918-00-00 ·Pages 416-47

Delf EM

Abstract

暂无摘要

Authors & Affiliations

1 authors, click to expand affiliations / ORCID

Delf E M

The Lister Institute of Preventive Medicine.

References (2)

2 references, click to expand

The Anti-Scorbutic Value of Cow's Milk.
Biochem J. 1918;12(1-2):131-53 PMID: 16742780
On the "heat coagulation" of proteins.
J Physiol. 1910 Jul 1;40(5):404-30 PMID: 16993016

Article Info

Journal

The Biochemical journal

Abbr.

Biochem J

ISSN

0264-6021

DOI

Published

1918-00-00

Pages

416-47

Language

English

Region

England

NLM ID

2984726R

PMCID

PMC1258835

External Links

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