Vitamins in walnut meats: Studies made to determine content of vitamins thiamine, riboflavin, niacin
Mildred S. Jentsch, Davis
Agnes Fay Morgan, Home Economics and Biochemist in the Experiment Station
California Agriculture 3(8):15-16. DOI: 10.3733/ca.v003n08p15.
Not available – first paragraph follows:
Placentia and Payne walnuts contain 20% to 30% more of the vitamins thiamine, riboflavin and niacin than do Fran-quette walnuts.
Mildred S. Jentsch is Associate in Home Economics, Davis. Agnes Fay Morgan is Professor of Home Economics and Biochemist in the Experiment Station, Berkeley.