Analysis of Vitamin E in Agricultural Processed Foods in Korea-Reference-Cited by-同舟云学术

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Analysis of Vitamin E in Agricultural Processed Foods in Korea

Published:2016-05-31 Issue:5 Volume:45 Page:771-777
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Park Yeaji,Sung Jeehye,Choi Youngmin,Kim Youngwha,Kim Myunghee,Jeong Heon Sang,Lee Junsoo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201617338764281.pdf

Reference20 articles.

1. Analysis of Vitamin E in Some Commonly Consumed Foods in Korea

2. The chemistry and antioxidant properties of tocopherols and tocotrienols

3. Determination of Tocopherol Contents in Refined Edible Oils Using an HPLC Method

4. Cereals, dietary fibre and cancer

5. Vitamin E: α-Tocopherol and the Other Forms of Vitamin E

Cited by 3 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. Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components;Journal of Ethnic Foods;2024-09-09

2. Natural variation of functional components between Korean maize types;Journal of Applied Biological Chemistry;2023-12-18

3. Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea;Food Science and Biotechnology;2022-12-08

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