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research article

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

publication information

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


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.