Commercial breads as sources of vitamin E for rats as determined by the haemolysis test
Author:
Publisher
Cambridge University Press (CUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Reference6 articles.
1. TOCOPHEROL AND HEMOLYSIS IN VIVO AND IN VITRO
2. Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats
3. The destruction of vitamin e in flour by chlorine dioxide
4. Cod-liver oil as both source and antagonist of vitamin E
5. Interaction of Chlorine Dioxide With Flour: Certain Chemical Aspects
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The tocopherol content of food and influencing factors;C R C Critical Reviews in Food Science and Nutrition;1977-03
2. Nutrients in Grass Seeds;Acta Agriculturae Scandinavica;1967-01
3. Sex differences in the α-tocopherol requirement of rats as shown by the haemolysis test;British Journal of Nutrition;1963-02
4. Influences of Storage and Processing on the Retention of Vitamin E in Foods;Vitamins & Hormones;1962
5. Fat-Soluble Vitamins;Annual Review of Biochemistry;1961-06
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