THE CATARACT-PREVENTIVE VITAMIN (FLAVIN) IN CHEESE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1936.tb17798.x/fullpdf
Reference13 articles.
1. The distribution of vitamin B2 in certain foods
2. The Influence of Dextrin and Sucrose on Growth and Dermatitis
3. EXPERIMENTS UPON THE EXTRACTION AND STABILITIES OF VITAMIN B (B1) AND OF LACTOFLAVIN
4. QUANTITATIVE DETERMINATION OF VITAMIN G(B2)
5. The water-soluble B-vitamins
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1. B-Complex Vitamin Content of Cheese II. Niacin, Pantothenic Acid, Pyridoxine, Biotin, and Folic Acid;Journal of Dairy Science;1962-07
2. Vitamins in Microorganisms—Distribution and Quantitative Synthesis;Vitamins & Hormones;1948
3. SYNTHESIS OF VITAMINS BY MICROORGANISMS IN RELATION TO VITAMIN CONTENT OF FANCY CHEESES;Journal of Food Science;1943-07
4. The use of Riboflavin in the Treatment of Corneal Diseases*;American Journal of Ophthalmology;1942-05
5. The Riboflavin Value of Milk;Journal of Dairy Science;1939-09
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