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

Jentsch, M; Morgan, A

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

Authors

Mildred S. Jentsch
Agnes Fay Morgan

Authors 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.

Publication Information

Hilgardia 3(8):15-16. DOI:10.3733/ca.v003n08p15. August 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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