A Study of the Effect of Heat and Oxidation on Cod-liver Oil as Measured by Colour Tests.

The Biochemical journal ·Vol. 21 ·No. 2 ·1927-00-00 ·Pages 419-25

Wokes F, Willimott SG

Abstract

暂无摘要

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

Wokes F

The Biochemical Laboratory, Cambridge, and the University of Liverpool.

Willimott S G

References (10)

10 references, click to expand

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.
Biochem J. 1918;12(4):416-47 PMID: 16742774
Oxidising Enzymes. I. The Nature of the "Peroxide" naturally associated with certain direct Oxidising Systems in Plants.
Biochem J. 1919 May;13(1):1-9 PMID: 16742835
Researches on the Fat-soluble Accessory Substance. I. Observations upon its Nature and Properties.
Biochem J. 1919 May;13(1):81-94 PMID: 16742844
The Effects of Heat and Aeration upon the Fat-soluble Vitamine.
Biochem J. 1920 Dec;14(6):725-33 PMID: 16742932
Researches on the Fat-soluble Accessory Factor (Vitamin A). VI: Effect of Heat and Oxygen on the Nutritive Value of Butter.
Biochem J. 1920 Dec;14(6):734-9 PMID: 16742933
A Delicate Colour Reaction for the Presence of Vitamin A.
Biochem J. 1925;19(5):753-6 PMID: 16743574
A Study of some Biochemical Colour Tests: Colour Reactions Associated with Vitamin A.
Biochem J. 1925;19(6):888-95 PMID: 16743610
Colour Reactions Attributed to Vitamin A.
Biochem J. 1926;20(3):497-501 PMID: 16743683
Oxidising Enzymes in the Peel of Citrus Fruits.
Biochem J. 1926;20(5):1008-12 PMID: 16743732
Effects of Various Agents on Colour Tests for Vitamin A.
Biochem J. 1926;20(6):1292-8 PMID: 16743781

Article Info

Journal

The Biochemical journal

Abbr.

Biochem J

ISSN

0264-6021

DOI

Published

1927-00-00

Pages

419-25

Language

English

Region

England

NLM ID

2984726R

PMCID

PMC1251930

External Links

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