Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-30T04:51:26.253Z Has data issue: false hasContentIssue false
  • English
  • Français

Note on the variation in the vitamin B1 activity of raw wheat germ.

Published online by Cambridge University Press:  15 May 2009

A. Z. Baker  and
M. D. Wright
A. Z. Baker
Affiliation:
From the Research Laboratories, Vitamins, Ltd, 23 Upper Mall, london, W.6
M. D. Wright
Affiliation:
From the Research Laboratories, Vitamins, Ltd, 23 Upper Mall, london, W.6
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Arising out of the routine selection of wheat germs for the production of a composite high-value and reasonably uniform mixture, it has been found that the variation in the vitamin B activity of unselected wheat germ is greater than has been generally suspected.

Type
Research Article
Information
Journal of Hygiene , Volume 37 , Issue 2 , April 1937 , pp. 303 - 306
Copyright
Copyright © Cambridge University Press 1937

References

Baker, & Wright, (1935). Biochem. J. 29, 1802.CrossRefGoogle Scholar
Birch, & Harris, (1934). Biochem. J. 28, 602.CrossRefGoogle Scholar
Coward, (1933). Biochem. J. 27, 1719.CrossRefGoogle Scholar
Morgan, & Frederick, (1935). Cereal Chemistry, 12, 390.Google Scholar
Quinn, , Whalen, & Hartley, (1930). J. Nutrition, 3, 257.CrossRefGoogle Scholar
Sankaran, & Krishnan, (1936). Ind. J. Med. Res. 23, 747.Google Scholar