METHOD FOR DETERMINING THE α‐TOCOPHEROL CONTENT OF CITRUS ESSENTIAL OILS
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2) , 370-371
- https://doi.org/10.1111/j.1365-2621.1976.tb00621.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Vitamin E in foods: Determination of tocols and tocotrienolsJournal of Oil & Fat Industries, 1969
- Antioxidative Components in the Flavedo Oil from Unshu-orangeJournal of the agricultural chemical society of Japan, 1968
- Natural Antioxidants, Isolation and Identification of α-Tocopherol, a Vitamin E. Factor, from Orange FlavedoJournal of Agricultural and Food Chemistry, 1965
- The Occurrence of a Natural Antioxidant in Citrus FruitJournal of Food Science, 1965
- Colorimetric Determination of dl-α-Tocopherol (Vitamin E)Nature, 1938