The effect of Heat and Age upon the Antiscorbutic Vitamine in Tomatoes
| Autor: | Harry B. McClugage, Maurice H. Givens |
|---|---|
| Rok vydání: | 1921 |
| Předmět: | |
| Zdroj: | Experimental Biology and Medicine. 18:164-164 |
| ISSN: | 1535-3699 1535-3702 |
| DOI: | 10.3181/00379727-18-77 |
| Popis: | Some time ago we proved1 that the raw tomato is an efficient antiscorbutic agent; that the fruit can be subjected to a temperature of 55-60° C. for 14-24 hours or 35-40° C. for 36-44 hours and stil... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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