Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi People's Republic China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12924
Reference275 articles.
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3. Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries
4. Vitamin E (α‐, β + γ‐ and δ‐tocopherol) levels in plant oils
5. Contents of Vitamin C, Carotenoids, Tocopherols, and Tocotrienols in the Subtropical Plant Species Cyphostemma digitatum as Affected by Processing
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