EVIDENCE OF ENZYMATIC DESTRUCTION OF THE VITAMIN A VALUE OF ALFALFA DURING THE CURING PROCESS
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference7 articles.
1. THE EFFECT OF THE CURING PROCESS UPON THE VITAMIN A AND D CONTENT OF ALFALFA
2. Relation Between Vitamin A Potency and Carotene Content of Green Plant Tissue.
3. THE EFFECT OF ARTIFICIAL DRYING UPON THE VITAMIN A CONTENT OF ALFALFA
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2. Auf Fettsäuren eingestellte Oxydasen, Dehydrasen und Reduktasen. Die α- und die β-Oxydation;Stoffwechselphysiologie der Fette und Fettähnlicher Stoffe / The Metabolism of Fats and Related Compounds;1957
3. Fettoxydation durch pflanzliche Lipoxydase und Fettsäure‐Dehydrasen I;Fette, Seifen, Anstrichmittel;1956-01
4. The bleaching of carotene by A lipoxidase-linoleate system;Journal of the Science of Food and Agriculture;1953-12
5. The Riboflavin, Pantothenic Acid, Niacin and Folic Acid Content of Fresh, Dehydrated and Field-Cured Alfalfa;Poultry Science;1950-09
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