Comparisons between Analyzed and Calculated Food Composition Data: Carotenoids, Retinoids, Tocopherols, Tocotrienols, Fat, Fatty Acids, and Sterols
Marina Heinonen(University of Helsinki), Marja Mutanen(University of Helsinki), Liisa Valsta(Public Health Institute), Lea Hyvönen(University of Helsinki), Meri Anttolainen(Institute for Molecular Medicine Finland), Marja‐Leena Ovaskainen(Planetary Science Institute)
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