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Vitamins in walnut meats: Studies made to determine content of vitamins thiamine, riboflavin, niacin

California Agriculture > Volume 3 > Number 8  > research article 

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Authors

Mildred S. Jentsch, Davis
Agnes Fay Morgan, Home Economics and Biochemist in the Experiment Station

Publication Information

California Agriculture 3(8):15-16.

Published August 01, 1949

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Abstract

Placentia and Payne walnuts contain 20% to 30% more of the vitamins thiamine, riboflavin and niacin than do Fran-quette walnuts.

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Vitamins in walnut meats: Studies made to determine content of vitamins thiamine, riboflavin, niacin

Mildred S. Jentsch, Agnes Fay Morgan
University
of
California
Division of Agriculture
and
Natural Resources
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Vitamins in walnut meats: Studies made to determine content of vitamins thiamine, riboflavin, niacin

California Agriculture > Volume 3 > Number 8  > research article 

< Previous | Table of Contents  

< Previous | Table of Contents  

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Mildred S. Jentsch, Davis
Agnes Fay Morgan, Home Economics and Biochemist in the Experiment Station

Publication Information

California Agriculture 3(8):15-16.

Published August 01, 1949

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Placentia and Payne walnuts contain 20% to 30% more of the vitamins thiamine, riboflavin and niacin than do Fran-quette walnuts.

Full text

Full text is available in PDF.

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