The Significance of Tannic Substances and Theobromine in Chocolate Milk-Reference-Cited by-同舟云学术

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The Significance of Tannic Substances and Theobromine in Chocolate Milk

Published:1942-03 Issue:3 Volume:25 Page:221-230
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mueller William S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference6 articles.

1. The Nutritional Value of Milks-Raw vs, Pasteurized and Summer vs. Winter;Elvehjem;Jour. Dairy Sci.,1934

2. Cacao Fermentation;Knapp,1937

3. Modified Ulrich's Method for Determining Cacao-red in Cocoa Powder;Kuzmeski,1941

4. A Study of Tannins of Lespedeza Serieea. 53rd Annual Report, South Carolina Expt;Lease;Sta. of Clemson Agr. College,1940

5. Nutritive Value of Chocolate Flavored Milk;Mueller;Jour. Dairy Sci.,1937

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1. Niacin status of humans as affected by eating decorticated and whole-ground sorghum (Sorghum Gramineae) grain, ready-to-eat breakfast cereals;Plant Foods for Human Nutrition;1991-10

2. Niacin, thiamin, iron and protein status of humans as affected by the consumption of tea (Camellia sinensis) infusions;Plant Foods for Human Nutrition;1991-10

3. Structure–Activity Relationships;Natural, Metal, Fiber, and Macromolecular Carcinogens;1988

4. Naturally occurring carcinogens: An overviewa;Environmental Carcinogenesis Reviews;1987-01

5. A study of polyphenols in the seeds and leaves of guar (Cyamopsis tetragonoloba L. Taub);Journal of the Science of Food and Agriculture;1982-05

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