Vitamin E Content of Foods1
| Autor: | Harris, Philip L., Quaife, Mary L., Swanson, William J. |
|---|---|
| Zdroj: | The Journal of Nutrition; March 1950, Vol. 40 Issue: 3 p367-381, 15p |
| Abstrakt: | Commonly used foods, typified by those available in Rochester, N. Y., have been chemically analyzed for their total tocopherol and α-tocopherol content. |
| Databáze: | Supplemental Index |
| Externí odkaz: |
|