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research article

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

authors

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

publication information

California Agriculture 3(8):15-16. DOI: 10.3733/ca.v003n08p15. August 1949.

abstract

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.

author affiliations

Mildred S. Jentsch is Associate in Home Economics, Davis. Agnes Fay Morgan is Professor of Home Economics and Biochemist in the Experiment Station, Berkeley.

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