FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils
Mushtaq Ahmed(Pakistan Institute of Nuclear Science and Technology), Roman Przybylski(Wroclaw Medical University), J. K. Daun(Canada Grain Commission)
Cited by 69
Related Papers
Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations
|Food Chemistry|2008|1.1k
Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam. trees
|Food Chemistry|2007|523
Degradation and Nutritional Quality Changes of Oil During Frying
|Journal of the American Oil Chemists Society|2008|224
Lipid components of flax, perilla, and chia seeds
|European Journal of Lipid Science and Technology|2012|213
Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean
|Journal of Food Science|2007|187