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. 1946 Oct;21(4):522–532. doi: 10.1104/pp.21.4.522

STABILITY OF THE BUFFER SYSTEM OF LEMON JUICE1

Walton B Sinclair 1, Desire M Eny 1
PMCID: PMC437303  PMID: 16654066

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Selected References

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

  1. Bartholomew E. T., Sinclair W. B. SOLUBLE CONSTITUENTS AND BUFFER PROPERTIES OF ORANGE JUICE. Plant Physiol. 1943 Apr;18(2):185–206. doi: 10.1104/pp.18.2.185. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. Haynes D., Brown J. W. A method for the estimation of the salt content from the p(H) value of apple juice, and some comparative analyses of the mineral content of the juice and whole apple. Biochem J. 1928;22(4):947–963. doi: 10.1042/bj0220947. [DOI] [PMC free article] [PubMed] [Google Scholar]
  3. Sinclair W. B., Bartholomew E. T., Ramsey R. C. ANALYSIS OF THE ORGANIC ACIDS OF ORANGE JUICE. Plant Physiol. 1945 Jan;20(1):3–18. doi: 10.1104/pp.20.1.3. [DOI] [PMC free article] [PubMed] [Google Scholar]

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