Quantification of Tocopherols and Tocotrienols (Tocols) in Oils, Fats, and Food Products by HPLC Fluorescence
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3758-6_10
Reference11 articles.
1. Saini RK, Keum YS (2016) Tocopherols and tocotrienols in plants and their products: a review on methods of extraction, chromatographic separation, and detection. Food Res Int 82:59–70. https://doi.org/10.1016/j.foodres.2016.01.025
2. Guilland JC, Lequeu B (2009) Les sources de vitamines. In: Encyclopédie des vitamines. Du nutriment au médicament. Tec&Doc, Paris, pp 849–1640
3. Kamal-Eldin A, Budilarto E (2015) Tocopherols and tocotrienols as antioxidants for food preservation. Elsevier Ltd
4. Seppanen CM, Song Q, Saari Csallany A (2010) The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems. J Am Oil Chem Soc 87:469–481. https://doi.org/10.1007/s11746-009-1526-9
5. Monde AA, Michel F, Carbonneau MA et al (2009) Comparative study of fatty acid composition, vitamin E and carotenoid contents of palm oils from four varieties of oil palm from Côte d’Ivoire. J Sci Food Agric 89:2535–2540. https://doi.org/10.1002/jsfa.3740
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