Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process

Author:    

Publisher: Taylor & Francis Ltd

ISSN: 1947-6337

Source: CyTA - Journal of Food, Vol.12, Iss.2, 2014-04, pp. : 199-202

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next