CAROTENE and CHLOROPHYLL CONTENT OP FRESH AND PROCESSED SWISS CHARD AND BEET GREENS-Reference-Cited by-同舟云学术

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CAROTENE and CHLOROPHYLL CONTENT OP FRESH AND PROCESSED SWISS CHARD AND BEET GREENS

Published:1944-11 Issue:6 Volume:9 Page:434-441
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PORTER THELMA,WHARTON MARION A.,BELTZ ROSALIE M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1944.tb16713.x/fullpdf

Reference19 articles.

1. VITAMIN A ASSAYS OF PLANT TISSUES: POTENTIAL SOURCES OF ERROR IN SAMPLING

2. QUANTITATIVE ESTIMATION OF VITAMINS A AND D IN VARIOUS FOOD SUBSTANCES COOKED AND FRESH

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. CAROTENOID ANALYTICAL METHODS;Carotenoids as Colorants and Vitamin A Precursors;1981

2. Chlorophyll;The Botanical Review;1950-12

3. EVALUATION OF CAROTENE CONTENT OF FRESH AND COOKED SPINACH;Journal of Food Science;1947-03

4. RIBOFLAVIN CONTENT OF FRESH AND PROCESSED SWISS CHARD;Journal of Food Science;1944-11

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