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Plant Physiol. 1946 Oct; 21(4): 522–532.
doi: 10.1104/pp.21.4.522
PMCID: PMC437303
PMID: 16654066

STABILITY OF THE BUFFER SYSTEM OF LEMON JUICE1

Walton B. Sinclair1 and Desire M. Eny1
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Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (1020K), or click on a page image below to browse page by page. Links to PubMed are also available for Selected References.

 
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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  • Bartholomew ET, Sinclair WB. SOLUBLE CONSTITUENTS AND BUFFER PROPERTIES OF ORANGE JUICE. Plant Physiol. 1943 Apr;18(2):185–206. [PMC free article] [PubMed] [Google Scholar]
  • Haynes D, Brown JW. A method for the estimation of the salt content from the p(H) value of apple juice, and some comparative analyses of the mineral content of the juice and whole apple. Biochem J. 1928;22(4):947–963. [PMC free article] [PubMed] [Google Scholar]
  • Sinclair WB, Bartholomew ET, Ramsey RC. ANALYSIS OF THE ORGANIC ACIDS OF ORANGE JUICE. Plant Physiol. 1945 Jan;20(1):3–18. [PMC free article] [PubMed] [Google Scholar]
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