Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats
- 1 May 1958
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 12 (2) , 215-226
- https://doi.org/10.1079/bjn19580029
Abstract
Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats - Volume 12 Issue 2 - T. Moore, I. M. Sharman, R. J. WardKeywords
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