1. Influence of oxygen concentration and light on the oxidative stability of cream powder;Andersson;Lebensmittel- Wissenschaft- und Technologie,1998
2. AOAC Official methods of analysis (1990). AOAC method 960.39. In Official methods of analysis: Food composition, additives, natural contaminants (Vol. 2, pp. 931–932). Virginia, USA: K. Helirich
3. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;Journal of Animal Science,1993
4. Ferric reducing/Antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie,1999
5. HPLC methods for vitamin E in tissues;Buttriss,1984