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

I. Sundl, Michael Murkovic, D. Bandoniene, B. Winklhofer-Roob

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)145-153
JournalClinical nutrition
Volume26
Publication statusPublished - 2007

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)

Cite this

Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysis. / Sundl, I.; Murkovic, Michael; Bandoniene, D.; Winklhofer-Roob, B.

In: Clinical nutrition, Vol. 26, 2007, p. 145-153.

Research output: Contribution to journalArticleResearchpeer-review

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year = "2007",
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journal = "Clinical nutrition",
issn = "0261-5614",
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AU - Sundl, I.

AU - Murkovic, Michael

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AU - Winklhofer-Roob, B.

PY - 2007

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M3 - Article

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JF - Clinical nutrition

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