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. 1920 Apr;14(2):211–228. doi: 10.1042/bj0140211

Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices

Ellen Marion Delf ¹

PMCID: PMC1258910 PMID: 16742897

211

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Delf E. M. 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):416–447. doi: 10.1042/bj0120416. [DOI] [PMC free article] [PubMed] [Google Scholar]

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