TOCOPHEROLS IN THE UNSAPONIFIABLE FRACTION OF COCOA LIPIDS
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7), 1158-1161
- https://doi.org/10.1111/j.1365-2621.1973.tb07227.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Separation of interfering Compounds in the Determination of Tocopherol in MilkJournal of Dairy Science, 1971
- Lipids in plant tissue cultures I. The fatty acid composition of triglycerides in rape and turnip rape culturesChemistry and Physics of Lipids, 1971
- Tocopherols in foods and fatsLipids, 1971
- Modern procedures for the analysis of tocopherolsLipids, 1971
- Comparison of Carbonyl Compounds in Moldy and Non‐moldy Cocoa BeansJournal of Food Science, 1970
- Identification and Quantitative Analysis of Phospholipids in Cocoa BeansJournal of Food Science, 1969
- Method for the assay of free and esterified tocopherolsAnalytical Biochemistry, 1969
- Vitamin E in foods: Determination of tocols and tocotrienolsJournal of Oil & Fat Industries, 1969
- Vitamin E Content of Vegetable Oils and FatsJournal of Nutrition, 1963
- Separation of β- and γ-tocopherolArchives of Biochemistry and Biophysics, 1963