Vitamin E content of foods: Comparison of results obtained from food composition tables and HPLC analysis

Clinical Nutrition

Volumn 26, Issue 1, 2007, Pages 145-153

  Sundl, Isabella ^a   Murkovic, Michael ^b   Bandoniene, Donata ^b   Winklhofer Roob, Brigitte M ^a  

^a Institute for Molecular Biosciences   (Austria)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Dietary intake; Food composition tables; Food processing; Souci Fachmann Kraut; USDA; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL;

ACCURACY; ARTICLE; BREEDING; CALCULATION; CONTROLLED STUDY; COOKING; DIETARY INTAKE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FRYING; GEOGRAPHIC DISTRIBUTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; MEASUREMENT; RAW FOOD; SEASONAL VARIATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DATABASES, FACTUAL; FOOD ANALYSIS; FOOD HANDLING; HUMANS; SEASONS; TIME FACTORS; VITAMIN E;

EID: 33846575622     PISSN: 02615614     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.clnu.2006.06.003     Document Type: Article

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