Home›Articles›From muscle chemistry to margarine: the wider laboratory of Frederick Gowland HopkinsArticleFrom muscle chemistry to margarine: the wider laboratory of Frederick Gowland HopkinsArticlesConnectionsSourcesComments (0)Reader Challenges (0)ConnectionsArticle OnFrederick Gowland Hopkins, Healers Well-attested SourcesFrederick Gowland Hopkins (Wikipedia)tier 2WikipediaCareer and researchQuote, Career and researchHe agreed to study the nutritional value of margarine and found that it was, as suspected, inferior to butter because it lacked the vitamins A and D. As a result of his work, vitamin-enriched margarine was introduced in 1926.View the SourceMedicine Atlas Original Articlestier 1Comments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.