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January 1, 1918Biochemical JournalOpen Access

The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage

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Authors

EDEllen Marion DelfUniversity of LondonMFMary Tozer Frances

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Delf et al. (1918) studied this question.

synapsesocial.com/papers/6a8917696abbd4965f28b270https://doi.org/10.1042/bj0120416
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