Captain Cook's beer: The antiscorbutic use of malt and beer in late 18th century sea voyages

Asia Pacific Journal of Clinical Nutrition

Volumn 12, Issue 2, 2003, Pages 129-137

  Stubbs, Brett J ^a  

^a SOUTHERN CROSS UNIVERSITY   (Australia)

Author keywords

Antiscorbutic agents; Beer; Captain Cook; Fermentation; Malt; Scurvy; Sea voyages

Indexed keywords

ASCORBIC ACID; MOLASSES;

BEER; BREWING; DIETARY INTAKE; FERMENTED PRODUCT; HUMAN; LIQUID; MALT; PRECURSOR; REVIEW; SCURVY; SPRUCE;

ALCOHOLIC BEVERAGES; ASCORBIC ACID; ASCORBIC ACID DEFICIENCY; BEER; CEREALS; ENGLAND; FAMOUS PERSONS; FERMENTATION; HISTORY, 15TH CENTURY; HISTORY, 16TH CENTURY; HISTORY, 17TH CENTURY; HISTORY, 18TH CENTURY; HUMANS; NAVAL MEDICINE; SCURVY;

PICEA;

EID: 3042810281     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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