Vitamins A, D and E and the Oxidation of Fats and Oils
Author:
Affiliation:
1. Bureau of Dairy Industry, U. S. Department of Agriculture
Publisher
American Association for the Advancement of Science (AAAS)
Subject
Multidisciplinary
Reference12 articles.
1. ANDEREGG, L.T., Milk powders as food II-Observations on the existence of vitamin E, INDUSTRIAL AND ENGINEERING CHEMISTRY 18: 620 (1926).
2. EVANS, H.M., Vitamin E II The destructive effect of certain fats and fractions thereof on the antisterility vitamin in wheat germ and in wheat germ oil, JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION 89: 1587 (1927).
3. University of California Memoir 1927 8
4. GREENBANK, G.R., Some factors concerned in the autoxidation of fats - With especial reference to butter fat, INDUSTRIAL AND ENGINEERING CHEMISTRY 16: 598 (1924).
5. HART, E.B., Dietary factors influencing calcium assimilation. IX. Further observations on the influence of cod liver oil on calcium assimilation in lactating animals., JOURNAL OF BIOLOGICAL CHEMISTRY 71: 271 (1927).
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1. THE ENZYMATIC AND VITAGEN PROPERTIES OF UNSATURATED FATS AS THEY INFLUENCE THE DIFFERENTIATION OF CERTAIN PLANT TISSUES;American Journal of Botany;1943-11
2. Das Fruchtbarkeitsvitamin E;Archiv für Gynäkologie;1939-10
3. Le Vitamine nei loro rapporti con l'oftalmologia;Documenta Ophthalmologica;1938-01
4. Das E-Vitamin;Ergebnisse der Inneren Medizin und Kinderheilkunde;1933
5. A STUDY OF CERTAIN PROPERTIES OF THE PROVITAMIN A;Journal of Biological Chemistry;1931-05
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