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EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. II. RIBOFLAVIN and PANTOTHENIC ACID CONTENT
Author(s) -
DUNN KATHARINE REMINGTON,
GODDARD VEEZ R.
Publication year - 1948
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1948.tb16652.x
Subject(s) - pantothenic acid , riboflavin , food science , chemistry , biochemistry