The destruction of vitamin e in flour by chlorine dioxide
- 1 February 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (2) , 97-104
- https://doi.org/10.1002/jsfa.2740080207
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The determination of tocopherols by paper chromatographyJournal of the Science of Food and Agriculture, 1955
- Dental Depigmentation and Lowered Content of Iron in the Incisor Teeth of Rats Deficient in Vitamin A or EBritish Journal of Nutrition, 1955
- The Lipids in Flour: Oxidative Changes Induced by Storage and Improver TreatmentNature, 1954
- 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
- Some Effects of Prolonged Vitamin E Deficiency in The RatEpidemiology and Infection, 1939
- Colorimetric determination of α‐tocopherol (vitamin E)Recueil des Travaux Chimiques des Pays-Bas, 1938