Commercial breads as sources of vitamin E for rats as determined by the haemolysis test
- 1 February 1960
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 14 (1) , 85-89
- https://doi.org/10.1079/bjn19600012
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Abstracts Of CommunicationsProceedings of the Nutrition Society, 1959
- Cod-liver oil as both source and antagonist of vitamin EBritish Journal of Nutrition, 1959
- Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for ratsBritish Journal of Nutrition, 1958
- The destruction of vitamin e in flour by chlorine dioxideJournal of the Science of Food and Agriculture, 1957
- Interaction of Chlorine Dioxide With Flour: Certain Chemical AspectsNature, 1953
- TOCOPHEROL AND HEMOLYSIS IN VIVO AND IN VITROAnnals of the New York Academy of Sciences, 1949
- TOCOPHEROL AND HEMOLYSIS IN VIVO AND IN VITROAnnals of the New York Academy of Sciences, 1949